Breakfast Zucchini Cornbread
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Ingredients
0 servings
½ cupall-purpose flour
or gluten free flour
½ cupcornmeal
¼ tspbaking powder
¼ tspbaking soda
1egg
no sub
½ cupwhole milk
or nondairy milk
¼ cupavocado oil
or olive oil
2 cupszucchini
shredded, squeezed dry, you can leave the zucchini skin on
½ cupmozzarella cheese
or cheddar, optional - mozzarella is typically lower in sodium but cheddar cheese can be okay if served in moderation
Instructions
Step 1
1. Preheat oven to 350 degrees. Spray a regular muffin tin or mini muffin tin with nonstick spray.
Step 2
2. In a large bowl, whisk flour, cornmeal, baking powder, and baking soda.
Step 3
3. Whisk egg, milk, and oil in a separate bowl, then add to dry ingredients along with zucchini and optional cheese, then mix until just combined.
Step 4
4. Scoop batter into muffin tins and bake for 15-20 minutes for mini muffins or 20-25 minutes for regular-sized muffins. Check to see if muffins are fully cooked by inserting a toothpick and seeing if it comes out clean.
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