Do you ever start making a recipe with the best of intentions, but then find you’re out of this ingredient, and, “Oh, wouldn’t THIS ingredient be good in this” or just need a
It still has the core essence of the original fluffy zucchini cornbread, but I love it when you
I like using medium coarseness cornmeal like Bob’s Red Mill to give the cornbread a nice, hearty texture. We also love adding sharp cheddar cheese. It’s the perfect combo with the addition of garlic to this recipe. If you’re feeling adventurous, feel free to dice up a jalapeño (remove the seeds and ribs) and add that in when you mix in the zucchini.
This cornbread muffin recipe is perfect for fall, when you still can pick up zucchini at the farmer’s market super cheap (or grab some from your own garden!) We love just eating this with a huge sheet pan of seasonal roasted veggies and a pot of fresh green beans, but once the weather takes a cooler turn, it pairs great with a chili or taco soup. You could make up a few batches and freeze for later in the fall (up to three months)
Cheesy Garlic Zucchini Cornbread Muffins Step-by-Step
Lightly grease a 12-cup muffin tin with cooking spray. Personally, I like these silicone pans, no greasing required. I got these as an Aldi Special Buy (they have them a few times a year), but they also sell them here on Amazon.
Shred your zucchini. You can use a food processor, or just a simple box grater. I put mine in a little strainer and push out as much moisture as possible. You could also use paper towels or a kitchen towel to wring out excess moisture.
Next, you’ll add cornmeal, flour, sugar, baking powder, baking soda, garlic powder, and salt to large mixing bowl and stir to combine.
Now make a little well in the dry ingredients and add the buttermilk, eggs, melted butter, and zucchini, mixing until just combined.
Next you want to gently fold in the shredded cheddar cheese.
Bake for 17-18 minutes (you want a toothpick inserted in the middle to come out clean.)
Finally, slather with butter
Enjoy these yummy cheesy zucchini cornbread muffins however you please! 🙂
P.S. Don’t forget to check out the inspiration for this recipe, especially if you’re feeling like a more classic cornbread-style. It’s fantastic!
Cheesy Garlic Zucchini Cornbread Muffins
- muffin pan
- ½ cup cornmeal
- 1½ cups all-purpose flour (7.5 ounces)
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp sea salt
- 1 tsp garlic powder
- 2 cups zucchini shredded, drained
- 1 cup sharp cheddar cheese shredded
- 1 cup buttermilk (or milk)
- 2 large eggs lightly beaten
- 4 tbsp butter melted
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with cooking spray
- Add cornmeal, flour, sugar, baking powder, baking soda, garlic powder, and salt to large mixing bowl and stir to combine.
- Make a well in the dry ingredients and add the buttermilk, eggs, butter, and zucchini, mixing until just combined.
- Gently fold in cheddar cheese.
- Divide mix evenly between muffin mold and bake for 17-18 minutes (you want a toothpick
inserted in the middle to come out clean.)