ZUCCHINI BUTTERMILK MUFFINS RECIPES

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.

Steps:

• Preheat oven to 425 degrees F. Lightly spray a muffin pan with nonstick spray, or use paper or silicone liners.
• Place grated zucchini in a clean kitchen towel and squeeze out excess moisture over a bowl or the sink. Set aside.
• In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt and cinnamon.
• In a medium bowl, whisk together eggs, buttermilk, honey (or maple syrup), vanilla and melted butter.
• Pour the wet ingredients into the dry and mix gently with a rubber spatula until almost combined. Gently fold in the zucchini and chocolate chips.
• Scoop the batter into the prepared muffin pan.
• Bake at 425 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 13 to 15 more minutes, or until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack to finish cooling.