Zucchini Cornbread Muffins Recipes

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ZUCCHINI CORNBREAD CASSEROLE



Zucchini Cornbread Casserole image

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Provided by Diana S.

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Another way to use that summer zucchini squash.

Provided by Judy McAllister

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2 eggs
¼ cup vegetable oil
1 ¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
  • Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g

EASY ZUCCHINI CORN BREAD



Easy Zucchini Corn Bread image

This light and fluffy zucchini corn bread is sweet and moist thanks to the addition of grated zucchini. Super easy to make and done in around 30 minutes!

Provided by Melissa Griffiths- Bless this Mess

Categories     Side

Time 40m

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
2 large eggs, lightly beaten
4 tablespoons butter, melted
2 cups zucchini, extra moisture removed

Steps:

  • Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
  • In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
  • Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
  • Add the zucchini and stir until just combined, don't over mix.
  • Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
  • Let the cornbread cool for 5 minutes and then serve warm.

Nutrition Facts : Calories 207 calories, Sugar 8.7 g, Sodium 526.3 mg, Fat 6.9 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 31.4 g, Fiber 1.7 g, Protein 4.9 g, Cholesterol 56 mg

ZUCCHINI CORNBREAD MUFFINS



Zucchini Cornbread Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

2 medium zucchini
2 teaspoons coarse salt, divided
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, spooned and leveled
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 cup low-fat buttermilk
2 eggs

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
  • Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
  • In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

ZUCCHINI CORNBREAD



Zucchini Cornbread image

We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. -Joyce Hawkins, Snellville, Georgia

Provided by Taste of Home

Time 50m

Yield 16-20 servings.

Number Of Ingredients 9

6 eggs
3 cups shredded zucchini
1-1/2 cups 4% cottage cheese
1 cup butter, melted
2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts :

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