Zucchini and Corn Muffins

Total Time
Prep 10 mins
Cook 20 mins

Great for the lunch box.

Ingredients Nutrition


  1. Pre heat oven to 200 C.
  2. Lightly grease 12 hole muffin tray or line with paper cases.
  3. Sift dry ingredients into a bowl.
  4. Mix wet ingredients including vegetables in another bowl.
  5. Combine the two mixes, lightly stir together.
  6. Spoon into prepared pan.
  7. Bake 15 - 20 minutes until golden.
Most Helpful

Well, this will teach me to try a recipe with only four ratings, and all ones that sound like they tried this recipe for some sort of specific reason -- not because they wanted to? (Maybe they rated it high for that reason??)<br/><br/>Anyway, these are awful. It's unfortunate the recipe doesn't say how much "two small zucchini" are -- either by weight or volume. I put in 500g of zucchini. After 20 minutes of cooking, they were getting fairly dark brown on the outside, not at all golden on top, and raw/squishy in the middle. I turned it down to 350F (180 C) and cooked for something like 15 minutes more. They ended up super dark brown on the outside (not quite burnt, but heading there), just barely golden on top, and still squishy/wet on the inside. <br/><br/>I tried a bite hot and they were awful so thought the texture might improve when they cooled. Tried another bite cool. Not improved. Threw out the batch.

Alicorn2 September 08, 2013

We thought these were really good savory muffins. Only three stars because there's a lot missing in the recipe. First of all, the grated zucchini needs to be sprinkled with a little salt and left to sit for about 10 minutes so you can then squeeze all the water out. This is probably what caused the wet texture for people who had problems. Also, creamed corn tends to come in bigger cans than 300g, but fortunately I had a kitchen scale to weigh out the right amount. The muffins themselves also needed a bit of salt, maybe 1/4 to 1/2 teaspoon added. Or a larger amount of salt used to draw the water out from the zucchini. But I will definitely make this recipe again with these changes.

Diana J. June 17, 2016

I made these because I was very happy to find something I didn't have to change too much for my gluten free, dairy free, Histamine Intolerant daughter! I used gluten free flour blend, 200g of corn kernels cooked and blended to replace the creamed corn, and one grated zucchini (200g). They turned out perfectly and she was thrilled to have 2 muffins in her school lunch box! Next time I will try to increase the zucchini and corn and see if we still have success!

Mrs. Danger_horse September 11, 2013