September Bounty: Zucchini, Corn and Cheddar Muffins

In most parts of Canada, the September harvest brings fresh and delicious fruits and vegetables: squash, corn, the beginning of apple season … yum! And as anyone who’s ever left zucchini growing in their garden too long can attest, it can last for days … and days … and days.  

This savoury muffin recipe is a great addition to your upcoming hikes (ahem: Great Canadian Hike participants, take note!), school or work lunches, and fall picnics. 

Photo credit: Amy Schwartz

Zucchini, corn and cheddar muffins 

This vegetable-forward recipe takes about 20 minutes to prepare. It can also be adapted for mini-muffins (hellooo, school snacks!); just cut your baking time accordingly. 

Ingredients 

• 2 cups (240 g) all-purpose flour  

• 1 teaspoon (4 g) baking powder 

• 1/2 teaspoon (2 g) baking soda 

• 1/4 teaspoon (1 g) salt  

• 1/4 cup (60 g) unsalted butter, melted and cooled 

• 1 cup (125 g) grated zucchini, unpeeled 

• 3/4 cup (130 g) corn, fresh or frozen 

• 2 eggs 

• 3/4 cup (175 mL) milk or alternative 

• 1 1/2 cups (170 g) grated cheddar 

Photo credit: Amy Schwartz

How to prepare 

1. Preheat oven to 350° Fahrenheit (175° Celsius). 

2. Line a muffin tin with liners. 

3. In a large bowl, add flour, baking powder, baking soda and salt, and mix well. 

4. Squeeze out grated zucchini and add to a second large bowl, along with melted butter, corn, eggs, cheese and milk, and mix well. 

5. Add dry ingredients to wet, making sure it’s well incorporated but not overmixed. 

6. Scoop batter into a muffin tin, filling each muffin cup to no more than three-quarters full. 

7. Bake for approximately 20 minutes or until a toothpick comes out clean. 

8. Enjoy! 

Photo credit: Amy Schwartz

Hiking snacks this way! Find more fall recipes on our YouTube channel or by signing up for Trail Talk! 

Recipe adapted from https://herbsandflour.com/savory-veggie-muffins/ 

Main photo credit: Amy Schwartz