I needed a quick bread to go with the scrumptious Roasted Tomato Soup I made and given the heaps of zucchini still around, I wanted to try a savory zucchini muffin. The recipe is originally for a whole loaf and I’m sure that would be lovely sliced and toasted, but I lacked the patience for the baking time. These mix together quickly, really aren’t terrible for you compared to most carb accompaniments, and most importantly, are melt-in-your-mouth yummy. I don’t prefer super sweet cornbread (cornbread cake is wonderful, but different entirely) and this savory one avoids the bad habit of being dry that many cornbreads tend to have. I’m sure you’ll love it too!
Adapted from Bon Appétit, July 2011
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/2 cup plain yogurt
1/2 cup milk
2 cups shredded zucchini (about 1 medium)
1 1/2 cups whole wheat flour
1 tsp honey
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 Tbs Herbes de Provence (or other dried herbs, like thyme or chives)
3/4 cup cornmeal
Preheat the oven to 350 degrees. Butter a 9x5x3″ loaf pan or 18 muffin cups. Or use paper liners for the muffin cups. Melt the butter gently in the microwave or in a small pan on the stove over medium heat. Once melted, pour the butter into a medium sized bowl and set aside and let cool. Whisk in the yogurt, honey, milk, and eggs. Add the zucchini and stir until well blended. In a large mixing bowl, whisk together the flour, cornmeal, herbs, baking powder, salt, and baking soda. Add in the zucchini mixture and fold just to blend (mixture will be thick). Transfer batter to prepared loaf pan or muffin cups. Bake golden and a tester inserted into center comes out clean, about 55-65 minutes for the loaf and 15-20 minutes for the muffins. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Enjoy! These will keep for two days in an airtight container.