Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini Cornbread Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer Ingredients 2 medium zucchini 2 teaspoons coarse salt, divided ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan 1 cup yellow cornmeal 1 cup all-purpose flour, spooned and leveled ¼ cup sugar 1 ½ teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda) 1 cup low-fat buttermilk 2 eggs Directions 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. Rate it Print