Zucchini Corn Muffins

  • Yield: 12 servings


3medium zucchini, shredded
1/2teaspoon salt
1 1/4cups flour
3/4cup cornmeal
1tablespoon baking powder
2teaspoons sugar
3/4teaspoon salt
-- Ground cayenne to taste
1/2cup shredded sharp Cheddar cheese
1large green onion, finely chopped
3/4cup buttermilk
3tablespoons vegetable oil
1-- egg


  1. Place zucchini in colander over bowl.  Sprinkle with salt and set aside.  Combine flour, cornmeal, baking powder, sugar, salt and cayenne in medium bowl; mix well.  Squeeze most of the moisture from the zucchini.  Add zucchini, cheese and green onion to flour mixture; mix well.  Add mixture of buttermilk, oil and egg, stirring just until evenly moistened.  Spoon into muffin cups sprayed with nonstick cooking spray.
  2. Bake at 425F for 20 to 25 minutes or until brown.  Cool on wire rack.


Recipe reprinted with permission from The Saturday Club’s Main Line Classics II:  Cooking Up A Little History (Wayne, Pennsylvania, 1996).