1 cup flour
1 cup cornmeal
1/3 cup sugar
1 cup milk
6 oz grated zucchini
1/4 cup canola oil
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup shredded extra sharp cheddear
Preheat oven to 350. Grease or line 12 wells in a muffin tin. In a large bowl, mix together milk, sugar, oil and egg until light and fluffy. In a separate bowl, whisk together the salt, flour, cornmeal and baking powder. Add to the wet ingredients and mix until just combined. Fold in the zucchini. The batter will be rather thick. Spoon batter into prepared wells, filling each 2/3 of the way. Sprinkle with cheddar. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for a few minutes, then invert on a wire rack. Eat warm or at room temperature.
Yield: 12 muffins
Note: I used white cheddar so it is difficult to see but it is there!
It is that time of year again. The weeks when I am inundated with requests for zucchini recipes. We didn’t plant zucchini this year but we did plant some crookneck squash that a friend of my mom gave us and it did so well, we might have to switch our garden next year to summer squash only. Our tomatoes never do well, no matter which ones we plant or where. Which is a shame because they are my favorite!
I love zucchini too so having to much is never an issue for me. This muffin was Matt’s idea. He felt like cornbread to go along with some summer chili I was making and he loves zucchini so I developed this recipe. It is sort of a cross between zucchini bread and cornbread. It is really moist and the hint of cheddar just pushes it over the edge into a new level of deliciousness.