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Zucchini Corn Muffins

Zucchini Corn Muffins vertical

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.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 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


1. Set zucchini in a colander, drizzle with salt and let sit for 10 minutes.

2. Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray.

3. Mix cornmeal, flour, sugar, baking powder, and baking soda in a large bowl.

4. Add zucchini.

5. 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.

6. Portion batter evenly into prepared muffin tin.

7. Bake at 400°F for 20 minutes.

8. Cool before serving.

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD. 

Nutrition Information

  • Calories: 170
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 37 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Sodium Content: 532 mg
  • Sugar Content: 5 g