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Baking recipe · from the recipe book

Savory Zucchini Cheddar Cornmeal Muffins

Tender, golden cornmeal muffins packed with shredded zucchini, sharp cheddar and a gentle kick of green onion and black pepper.

Savory Zucchini Cheddar Cornmeal Muffins

Ingredients

  • 1½ medium300 gZucchinicoarsely grated
  • 1½ cups190 gAll-purpose flour
  • ¾ cup100 gYellow cornmeal, whole-grain
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup shredded110 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced
  • 2 large100 gEggs
  • ¾ cup (180 ml)200 gButtermilk, low-fat
  • ⅓ cup70 gOlive oil
  • 1 tbsp15 gGranulated sugar

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; you should still have a generous fluffy pile.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and black pepper.
  4. Set aside about one quarter of the cheddar for the tops; toss the remaining three quarters of the cheddar and the green onion into the flour mixture.
  5. In a second bowl, whisk the egg, buttermilk, olive oil and sugar until smooth, then stir in the squeezed zucchini.
  6. Pour the zucchini mixture into the flour mixture and fold gently just until no dry streaks remain; the batter will be thick.
  7. Divide the batter evenly among the muffin cups and sprinkle the reserved quarter of the cheddar over the tops.
  8. Bake 20 to 24 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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