Zucchini Corn Muffins

Zucchini Muffins (1)

Sneak some shredded zucchini into these yummy corn muffins and your kids will get a dose of veggies right at breakfast!


  • 1 cup cornmeal
  • 1 cup flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup apple juice concentrate, thawed
  • 3/4 cup oat milk
  • 3 tablespoons melted Earth Balance butter
  • 1 cup shredded zucchini
  1. In a bowl, combine the cornmeal, flour, 2 teaspoons baking powder, baking soda, and salt; set aside.
  2. Stir together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, the milk, and the butter.
  3. Stir the dry ingredients into the wet ingredients, then gently stir in the zucchini.
  4. Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes.

Zucchini Muffins (2)


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