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Picture of Zucchini Cornbread Muffins
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1927 kcal 96 %
  • Fat 62 g 95 %
  • Saturated 34 g 169 %
  • Carbs 296 g 99 %
  • Fiber 13 g 54 %
  • Protein 48 g 96 %
  • Cholesterol 452 mg 151 %
  • Sodium 2601 mg 108 %
  • Calcium 941 mg 94 %
  • Magnesium 189 mg 45 %
  • Potassium 1884 mg 40 %
  • Iron 17 mg 92 %
  • Zinc 5 mg 49 %
  • Phosphorus 1526 mg 218 %
  • Vitamin A 617 µg 69 %
  • Vitamin C 73 mg 81 %
  • Thiamin (B1) 2 mg 179 %
  • Riboflavin (B2) 2 mg 183 %
  • Niacin (B3) 17 mg 107 %
  • Vitamin B6 1 mg 93 %
  • Folate equivalent (total) 1038 µg 260 %
  • Vitamin B12 1 µg 58 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 22 µg 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini Cornbread Muffins

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

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