These Zucchini Cornbread Muffins blend tender zucchini, sweet corn, and sharp cheddar into a light, fluffy muffin that’s both comforting and nutritious.
Rich in fiber, plant-based protein, and essential vitamins, they offer a wholesome snack or side dish.
With a balance of good fats and low saturated fat, they’re quick to prepare and perfect for everyday meals or meal prepping.
Zucchini Cornbread Muffins
Equipment
- 1 × Box grater
- 1 × Muffin pan
- Cooking Spray
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- Cooling rack
Ingredients
Zucchini Preparation:
- 1 medium zucchini
- ½ teaspoon kosher salt
Muffins:
- 1½ cups all-purpose flour
- ¾ cup yellow cornmeal fine or medium ground
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted
- ⅓ cup honey
- ¾ cup whole milk
- 2 large eggs room temperature
- ¾ cup fresh corn kernels or frozen/canned
- ½ cup shredded white cheddar cheese
- 3 green onions thinly sliced
Instructions
- Prepare the Zucchini: Start by washing your zucchini thoroughly under cold running water to remove any dirt or impurities. Trim off both ends using a sharp knife. Using a large box grater, grate the zucchini finely so it blends well into the batter. Place the grated zucchini into a medium mixing bowl and sprinkle evenly with ½ teaspoon of kosher salt. Toss gently to combine so the salt distributes evenly. Let this mixture rest for about 20 minutes. This process draws out excess moisture from the zucchini, which ensures your muffins stay light and fluffy rather than soggy.
- Remove Excess Liquid: After resting, transfer the zucchini to a clean kitchen towel or cheesecloth. Squeeze gently but firmly over the sink or a bowl to extract as much liquid as possible. This step is crucial for maintaining the muffin’s texture and preventing excess wetness in the batter. You should end up with about ¾ to 1½ cups of grated zucchini. Place the drained zucchini aside for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Place the oven rack in the middle position for even cooking. Lightly grease a standard muffin pan with cooking spray, or use silicone muffin liners for easier removal and cleanup. Make sure the pan is prepared before mixing the batter to streamline the process and avoid delays.
- Slice the Green Onions: Wash your green onions under cold water to remove dirt. Trim off any wilted or damaged ends. Thinly slice the green onions into small rings, making sure to include both the white and light green parts for flavor and color. Set them aside in a small bowl for easy access later.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together 1½ cups of all-purpose flour, ¾ cup yellow cornmeal (either fine or medium ground works well), 1 tablespoon baking powder, and 1 teaspoon kosher salt. Whisk until the mixture is evenly combined and light. This ensures even leavening and distribution of flavor throughout the muffins.
- Mix Wet Ingredients: In a large mixing bowl, melt ½ cup unsalted butter either in a microwave-safe bowl or over low heat on the stove. Once melted, whisk in ⅓ cup honey until fully combined. Gradually add ¾ cup whole milk and whisk again until smooth. Crack in 2 large eggs (room temperature works best for fluffier muffins) and whisk thoroughly until the mixture is pale and smooth. This mixture should look slightly glossy and well blended.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the bowl with the wet ingredients in stages, mixing gently after each addition. Use a large rubber spatula or spoon and stir just until combined — avoid overmixing, as this can make the muffins dense. The batter should be slightly lumpy, which is fine and expected for cornbread muffins.
- Fold in Fresh Ingredients: Gently fold the grated zucchini, sliced green onions, fresh corn kernels (¾ cup), and shredded white cheddar cheese (½ cup) into the batter. Use a light touch to avoid deflating the mixture. Ensure that all ingredients are evenly distributed throughout the batter for consistent flavor in every muffin.
- Fill Muffin Pan: Using a spoon or small ice cream scoop, evenly portion the batter into the prepared muffin pan. Fill each muffin cup about ¾ full to allow room for the muffins to rise while baking. Smooth the tops lightly with the back of the spoon for an even finish.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake at 375°F (190°C) for 18–22 minutes. Rotate the pan halfway through baking to ensure even browning on all muffins. You’ll know they are done when the tops are golden brown and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (never wet batter).
- Cool the Muffins: Remove the muffin pan from the oven carefully, as it will be hot. Let the muffins cool in the pan for about 5 minutes to set their shape. Then transfer them to a wire cooling rack to cool completely. Avoid leaving muffins in the pan for too long, as steam will make them soggy.
- Serve and Enjoy: These cheddar zucchini cornbread muffins are best served warm, straight from the oven, for the best texture and flavor. They make a delicious accompaniment to chili, barbecue, or a fresh salad. Store any leftovers in an airtight container at room temperature for up to 2–3 days or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Notes
- Grate zucchini finely for a tender texture; coarse grating can make muffins denser.
- Squeezing out excess zucchini liquid is essential to prevent soggy muffins.
- Use fresh corn kernels for the best flavor, but frozen or canned corn works well in a pinch.
- Room temperature eggs and milk help create a fluffier texture.
- Avoid overmixing the batter to maintain lightness.
- Rotate muffin pans halfway through baking to ensure even browning.
Chef’s Secrets For Perfect Muffins
Achieving perfectly moist and flavorful zucchini cornbread muffins starts with proper preparation.
Finely grating the zucchini and letting it rest with salt allows excess moisture to drain naturally, ensuring a light crumb and preventing sogginess.
Always work gently when folding ingredients into the batter — overmixing develops gluten, which can make muffins tough.
For extra flavor, experiment with adding herbs like chives or fresh thyme.
Choosing a high-quality cheddar elevates the taste significantly, while fresh corn brings natural sweetness and a pop of texture that makes each bite memorable.
Serving Suggestions For Delicious Pairings
These muffins are versatile and pair beautifully with a variety of meals.
Serve warm alongside a hearty bowl of chili or creamy soup for a comforting meal.
They also make a fantastic side for grilled meats or roasted vegetables.
For a quick snack, enjoy them with a smear of butter or cream cheese.
They’re equally perfect for breakfast — pair with scrambled eggs and avocado for a wholesome start to your day.
Their savory, slightly sweet flavor profile makes them a crowd-pleaser in almost any setting.
Storage Tips For Long-Lasting Freshness
Store muffins in an airtight container at room temperature for up to 2–3 days to preserve their texture and flavor.
Refrigerating extends their freshness to 5 days but can slightly dry them out — reheat briefly in the oven or microwave before serving.
To keep muffins longer, wrap them individually in plastic wrap or foil and place them in a freezer-safe container or bag for up to 3 months.
Thaw at room temperature or warm them directly in the oven at 350°F for about 10 minutes for best results.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes. Replace all-purpose flour with a gluten-free flour blend of equal measure and ensure your baking powder is gluten-free.
Cornmeal is naturally gluten-free, but check labels to avoid cross-contamination. The texture may be slightly different but will still be moist and flavorful.
2. Can I use shredded zucchini without salting?
You can, but salting the zucchini draws out excess moisture, which improves muffin texture and prevents them from becoming soggy. If you skip this step, your muffins may be denser and wetter inside.
3. Can I make these muffins vegan?
Yes. Replace butter with plant-based butter, milk with unsweetened almond or oat milk, and eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
The flavor will be slightly different, but the muffins will still be delicious.
4. Can I make this recipe without cheese?
Yes. Omitting cheese will change the flavor slightly but keeps the muffins moist and tasty. For added flavor, try adding herbs, spices, or a touch of nutritional yeast for a savory boost.
5. Can I prepare the batter ahead of time?
Yes. You can prepare the batter up to a day ahead. Store it covered in the refrigerator and mix gently before baking. Muffins may need an extra minute or two in the oven if the batter is cold.
