How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zucchini Cornbread Muffins W/Soymilk?

You need 4 ingredients. The key ingredients include: 1 (8 1/2 ounce) box Jiffy cornbread mix, 1 egg, ⅓ cup soymilk (or milk-whichever you prefer), ½ cup zucchini (blended or shredded).

Is Zucchini Cornbread Muffins W/Soymilk suitable as baking & desserts?

Yes, Zucchini Cornbread Muffins W/Soymilk falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Zucchini Cornbread Muffins W/Soymilk?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cornbread Muffins W/Soymilk Recipe

Name: Zucchini Cornbread Muffins W/Soymilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) box Jiffy cornbread mix; 1 egg; ⅓ cup soymilk (or milk-whichever you prefer); ½ cup zucchini (blended or shredded)

Zucchini Cornbread Muffins W/Soymilk – a delicious recipe with cornbread mix, egg, soymilk, zucchini. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
⅓ cup soymilk (or milk-whichever you prefer)
½ cup zucchini (blended or shredded)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
75 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Zucchini Cornbread Muffins W/Soymilk

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