You are here: Home » Recipes » Zucchini Corn Muffins Zucchini Corn Muffins Recipe by Favorite Recipes Press Yield 12 servings These muffins are full of zucchini and sharp cheddar cheese, making them the perfect accompaniment to soups and stews. PrintEmail Ingredients 3 medium zucchini, shredded1/2 teaspoon salt1 1/4 cups flour3/4 cup cornmeal1 tablespoon baking powder2 teaspoons sugar3/4 teaspoon salt -- Ground cayenne to taste1/2 cup shredded sharp Cheddar cheese1 large green onion, finely chopped3/4 cup buttermilk3 tablespoons vegetable oil1 -- egg Instructions Place zucchini in colander over bowl. Sprinkle with salt and set aside. Combine flour, cornmeal, baking powder, sugar, salt and cayenne in medium bowl; mix well. Squeeze most of the moisture from the zucchini. Add zucchini, cheese and green onion to flour mixture; mix well. Add mixture of buttermilk, oil and egg, stirring just until evenly moistened. Spoon into muffin cups sprayed with nonstick cooking spray. Bake at 425F for 20 to 25 minutes or until brown. Cool on wire rack. Recipe reprinted with permission from The Saturday Club’s Main Line Classics II: Cooking Up A Little History (Wayne, Pennsylvania, 1996).