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Halved muffin on a green plate with flowers and another muffin.

Zucchini Cornbread Muffins

This easy zucchini cornbread is dairy free, lightly sweet, and makes a great summer side dish. Whole wheat spelt flour and maple syrup keep things on the healthier side here.
Course Muffins and Quick Bread, Sides, Snacks, Summer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 149kcal


  • 150 grams whole grain spelt flour
  • 150 grams cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • 180 ml oat milk
  • 60 ml olive oil
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon apple cider vinegar
  • 180 grams shredded zucchini


  • Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
  • In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until combined. Make a well in the centre.
  • In a medium bowl, lightly beat the eggs until slightly frothy. Add the milk, olive oil, maple syrup, and apple cider vinegar, and mix until fully combined. Mix in the zucchini to evenly incorporate.
  • Stir the zucchini mixture into the flour mixture with a wooden spoon until just combined and no streaks or flour remain.
  • Scoop the batter into the prepared muffin cups, filling each as evenly as possible. Bake the cornbread for 20-22 minutes, or until lightly golden and a toothpick inserted into the centre of a muffin comes out clean.
  • Cool the muffins for five minutes in the tin before removing and cooling fully on a rack. These will keep at room temperature for 2-3 days and freeze well.


Serving: 1g | Calories: 149kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 240mg | Fiber: 2g | Sugar: 4g