Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini Cornbread Muffins Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 22, 2018 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July/August 2015 Rate It PRINT