Savory Zucchini Corn Muffins
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 medium zucchini (or other summer squash) grated and patted dry (about 1 ½ cups)
  • 1 ¼ cup cornmeal
  • 1 cup flour
  • 2 Tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • ½ cup onion, chopped
  • ½ cup corn (fresh or frozen)
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 2 eggs
  • ¾-1 cup crumbled feta
  • Optional add-ins or modifications: minced jalapeño, dried oregano, dried basil, grated cheddar, parmesan, or Monterey jack.
  1. Grate zucchini and wrap it in a paper towel to dry.
  2. Preheat oven to 350 and grease two muffin tins.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. With a large spoon, stir in the minced garlic, chopped onion, corn, and grated zucchini.
  5. In a separate bowl, lightly whisk the milk, melted butter, eggs, and cheese together.
  6. Fold the wet ingredients into the dry.
  7. Distribute the batter amongst 18 muffin cups.
  8. Bake for 20 minutes. Remove muffins from muffin tins and let cool on a cooling rack.
Recipe by The Balanced Kitchen at