Name: Zucchini Sweet Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1 and 1/2 cups yellow cornmeal; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/4 cup canola oil or vegetable oil; 3/4 cup whole milk; 2 large eggs; 1 and 1/2 cups fresh sweet corn kernels or 1 (15 ounce) can sweet whole kernel corn, drained; 1 large zucchini, shredded (about 2 packed cups); 12 thin zucchini slices for garnishing, if desired

Fresh zucchini and sweet corn baked into yummy Zucchini Sweet Corn Muffins makes them extra moist and deliciously nutritious!

A pile of zucchini corn muffins on a large white rimmed plate.

Summer Veggie Heaven

Super moist, sweet and nutritious Zucchini Sweet Corn Muffins combine our two favorite summer veggies. These marvelous muffins make the perfect afternoon snack or alongside some protein like grilled turkey burgers and a chopped salad for a delicious dinner. They’re a great way to sneak in some veggies to your kids’ diet without any complaining.

A pile of zucchini corn muffins on a rimmed white plate.

Nutritious and Delicious

When I think of summer veggies, zucchini and sweet corn immediately come to mind. They’re both bountiful and at their best this time of year so we stock up and eat them every chance we get. They’re delicious and nutritious and we crave them all summer long. I’m always baking up something yummy like a zucchini cake, honey corn muffins, or zucchini muffins for my breakfast.

Two zucchini corn muffins stacked on a white marble counter.

Super Moist Muffins

These muffins are super moist, slightly sweet and oh so great to eat! Packed with 2 full cups of freshly shredded zucchini and lots of sweet corn, they’re loaded with veggies and still so yummy! Easy to bake and easy to eat makes them perfect for any summertime feast!

So when you’re greeted with fresh zucchini and sweet corn at the market or in your very own garden, these muffins are a great way to use and enjoy them!

Corn muffins with a thin slice of zucchini on top. The muffins are sitting on a wire cooling rack.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

All-purpose flour: gives the muffins their framework and holds all the ingredients together.
Yellow cornmeal: adds grainy texture, mild sweetness, and the classic cornbread flavor. It gives these muffins a hearty yet tender texture.
Granulated sugar: balances the corn and zucchini flavors while adding sweetness and moisture retention.
Baking powder: leavening agent that helps to make the muffins rise.
Baking soda: leavening agent that gives the muffins an extra lift and helps neutralize the zucchini’s mild acidity.
Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
Canola oil or vegetable oil: provides moisture and keeps the muffins tender.
Milk: adds moisture and helps combine the dry ingredients into a smooth batter. I prefer to use whole milk when baking, but any milk would work in this recipe.
Large eggs: binds the batter while providing structure and richness.
Corn kernels: fresh corn is best, but you could substitute with frozen sweet corn kernels (no need to thaw before stirring into the batter) or canned sweet whole kernel corn (be sure to drain the liquid from the canned corn before adding). The corn adds bursts of sweetness, texture, and moisture.
Fresh zucchini: adds moisture, subtle earthiness, and nutritional value without dominating the texture or flavor of the muffins. Top the batter with thin fresh zucchini slices for garnishing, if desired

Supplies:

Ingredients to make zucchini corn muffins in small glass dishes on a white marble counter.

How to Make Zucchini Sweet Corn Muffins

Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Add the oil, milk and eggs to a separate mixing bowl.

Whisk together
Stir the wet ingredients into the dry ingredients until just combined.
Add the corn and shredded zucchini.

Steps to make zucchini sweet corn muffins.

Fold in.
Divide batter evenly among prepared muffins liners, filling each one almost full.
Place a thin slice of zucchini on top of each muffin, if desired.
Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store completely cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Enjoy leftover muffins at room temperature or reheat for 15-20 seconds in the microwave to warm throughout.

To freeze the muffins, let cool completely and then wrap each muffin tightly in plastic wrap before placing in a freeze-safe plastic bag or container to store in the freezer for up to 3 months. Thaw overnight in the refrigerator before enjoying.

More Marvelous Muffins

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

Birthday breakfast mini muffins, strawberry streusel muffins, oatmeal chocolate chip greek yogurt muffins, pizza muffins.

If you make my Zucchini Sweet Corn Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,