Cheesy Zucchini Cornbread Muffins
These cheesy zucchini cornbread muffins are the ultimate easy, cozy side dish—with gluten-free and dairy-free options so everyone can enjoy!
Ingredients
- ¾ cup gluten-free all-purpose flour
- ¾ cup fine yellow cornmeal
- 2 tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 1/2-3/4 cup unsweetened milk (start with 1/2 cup and add more if needed)
- 2 large eggs
- ¼ cup honey
- 1/4 cup melted coconut oil
- 1 cup shredded zucchini squeeze out excess moisture
- 1 cup shredded cheddar cheese or vegan cheddar cheese
Instructions
- Preheat your oven to 350 and line or grease a muffin tin.
- Mix together the dry ingredients (flour, cornmeal, baking powder, baking soda, salt).
- In another bowl, whisk the wet ingredients (milk, eggs, honey, melted oil or butter).
- Shred the zucchini, then squeeze out the excess moisture with a clean towel or paper towels.
- Combine the wet and dry mixtures until just blended.
- Fold in the shredded zucchini and cheese.
- Scoop into muffin cups and bake at 350°F for 22-25 minutes until golden and set.
- Cool slightly before enjoying warm and cheesy.
Tried this recipe?Let us know how it was!