Fresh zucchini baked into yummy sweet corn muffins making them extra moist and deliciously nutritious!
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.
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!
My boys absolutely love these muffins! Such a great way to sneak a few veggies into their meals!
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!
xoxo,
Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup Gold Medal® all-purpose flour
- 1-1/2 cups yellow cornmeal
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup canola or vegetable oil
- ¾ cup milk
- 2 large eggs
- 1-1/2 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
- 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. 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.
- 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.
Christine from Cook the Story says
June 24, 2014 at 1:40 pmThese look like a hand full of summer goodness!