![](https://cdn.statically.io/img/www.allrecipes.com/thmb/bV0i44s3dueatFHtQEkUBSWT2lo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5474875-289efc0e68f845668213ccc2aa2587d4.jpg)
Ingredients
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1 cup half-and-half
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1 cup cornmeal
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¾ cup whole wheat flour
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½ cup olive oil
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½ cup all-purpose flour
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2 eggs
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¼ cup white sugar
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1 teaspoon salt
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½ teaspoon baking soda
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2 cups grated zucchini
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
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Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Cook's Note:
Use any type of squash you prefer.
Nutrition Facts (per serving)
225 | Calories |
13g | Fat |
24g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 225 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 3g | 15% |
Cholesterol 39mg | 13% |
Sodium 270mg | 12% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 5g | |
Protein 4g | 9% |
Vitamin C 4mg | 4% |
Calcium 33mg | 3% |
Iron 1mg | 7% |
Potassium 145mg | 3% |
* 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.