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–+ servings

Zucchini Cornbread Muffins

These Zucchini Cornbread Muffins are a delightful twist on classic cornbread, offering a savory and slightly sweet flavor that's perfect for any meal.
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Ingredients
  

  • 1 1/4 cup 125 g ground yellow cornmeal
  • 1 cup 120 g gluten free all purpose baking flour
  • ¼ cup 55 g organic cane sugar
  • 2 teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 ½ cups unsweetened plain oat milk
  • ¼ cup canola oil see notes for oil free option
  • 1 tablespoon apple cider vinegar
  • 3 cups 375 g grated zucchini

Instructions
 

  • Preheat the oven to 375 F. Line a muffin tin with liners.
  • Add the cornmeal, flour, sugar, baking soda and salt to a bowl. Whisk to combine.
  • Add the milk, canola oil and apple cider vinegar. Mix with a spatula to combine. Fold in the zucchini until even dispersed. Fill each muffin liner with ¼ cup batter. Bake for 26-28 minutes until the muffins are golden on top and a toothpick inserted comes out clean.
  • Let cool completely.

Notes

OIL FREE: Omit the oil and use ¼ cup unsweetened applesauce in its place.
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