Zucchini Corn Muffins

Name: Zucchini Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
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

Author:
Publish date:: Jul 21, 2017

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.

35minDuration
20minCook Time
15minPrep Time
12Servings

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

Preparation

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.