Zucchini Corn Muffins

Cornmeal is made by grinding corn kernels into a coarse powder. It is naturally whole grain and a good source of iron and phosphorus.

You can convert this recipe to make a loaf—just increase the baking time by 10 minutes.

To make it gluten free, swap gluten-free flour for whole wheat.

Zucchini Corn Muffins

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Calories 170kcal

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Servings

12 Servings

1x2x3x

Ingredients

• 2 medium zucchini grated
• 2 teaspoons kosher salt
• 1 cup cornmeal
• 1 cup whole-wheat or whole-spelt flour
• ¼ cup sucanat or coconut sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup almond milk mixed
• 1 tablespoon lemon juice
• ¼ cup coconut oil melted
• 2 eggs
• ½ cup feta crumbled
• 1 jalapeño pepper seeds removed, thinly sliced

Instructions

• Set zucchini in a colander, drizzle with salt and let sit for 10 minutes.
• Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray.
• Mix cornmeal, flour, sugar, baking powder, and baking soda in a large bowl.
• Add zucchini.
• In a separate bowl whisk together almond milk, lemon juice, coconut oil, eggs, feta, and jalapeño, and add to dry ingredients. Using a spatula mix until combined.
• Portion batter evenly into prepared muffin tin.
• Bake at 400°F for 20 minutes.
• Cool before serving.
• Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD. 

Nutrition

Nutrition Facts

Zucchini Corn Muffins

Amount per Serving

Calories

170

% Daily Value*

Fat

 

8

g

12

%

Cholesterol

 

37

mg

12

%

Sodium

 

532

mg

23

%

Carbohydrates

 

21

g

7

%

Fiber

 

2

g

8

%

Sugar

 

5

g

6

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.