Zucchini Cornbread Muffins

About the Recipe

Ingredients

Makes 18 Servings

1 1/4 cups (125 g) ground yellow cornmeal
1 cup (120 g) gluten-free all-purpose baking flour
1/4 cup (55 g) organic cane sugar
2 teaspoons (9 g) baking soda
3/4 teaspoon sea salt
1 1/2 cups (355 mL) unsweetened plain oat milk
1/4 cup canola oil (see notes for oil-free option)
1 tablespoon (15 mL) apple cider vinegar
3 cups (375 g) grated zucchini

Directions

1. Preheat the oven to 375 F. Line a muffin tin with liners.

   
   
   

2. Add the cornmeal, flour, sugar, baking soda, and salt to a bowl. Whisk to combine.

   
   
   

3. Add the milk, canola oil, and apple cider vinegar. Mix with a spatula to combine. Fold in the zucchini until evenly dispersed. Fill each muffin liner with 1/4 cup batter. Bake for 26-28 minutes until the muffins are golden on top and a toothpick inserted comes out clean.

   
   
   

4. Let cool completely.

   OIL-FREE: Omit the oil and use 1/4 cup unsweetened applesauce in its place.

   
   
   

Nutrition Facts