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

Zucchini Sweet Corn Muffins

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 combined our two favorite summer veggies into these marvelous muffins that are perfect for an afternoon snack or alongside some grilled meat and a salad for a delish dinner.

Zucchini Sweet Corn Muffins

They’re 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!

Zucchini Sweet Corn Muffins

My boys absolutely love these muffins! Such a great way to sneak a few veggies into their meals!

Zucchini Sweet Corn Muffins

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!


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Zucchini Sweet Corn Muffins

Zucchini Sweet Corn Muffins

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  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12
  • Category: Muffins


Fresh zucchini baked into yummy sweet corn muffins making them extra moist and deliciously nutritious!


  • 1 cup all-purpose flour
  • 11/2 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 or vegetable oil
  • 3/4 cup milk
  • 2 large eggs
  • 11/2 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


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the oil, milk and eggs. Stir the wet ingredients into the dry ingredients until just combined. Fold in the corn and shredded zucchini.
  3. Divide batter evenly among prepared muffins liners, filling each one all the way 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi AG! Here you go:
      1/2 cup all-purpose flour
      3/4 cup yellow cornmeal
      1/4 cup granulated sugar
      1/2 teaspoon baking powder
      1/4 teaspoon baking soda
      1/2 teaspoon kosher salt
      2 tablespoons canola or vegetable oil
      1/4 cup + 2 tablespoons milk
      1 large egg
      3/4 cup fresh sweet corn kernels or 1/2 of a 15 ounce can sweet whole kernel corn, drained
      1/2 large zucchini, shredded (about 1 packed cup)
      6 thin zucchini slices for garnishing, if desired