Zucchini Cornbread Muffins
Ingredients
- 2 medium zucchini
- 2 teaspoons coarse salt, divided
- ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, spooned and leveled
- ¼ cup sugar
- 1 ½ teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda)
- 1 cup low-fat buttermilk
- 2 eggs
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