Recipe: Zucchini and Herb Muffins

Zucchini and Herb Muffins

Recipe by Chef Carolynn Ladd
Demonstrated at East Atlanta Village Farmers Market on June 29, 2017



  • 1 cup organic corn meal
  • ¼ cup organic corn flour
  • 1 cup cooked quinoa (any colour will work)
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1 cup almond milk (or any milk)
  • 3 Tbsp. chia seeds + 9 Tbsp. water
  • 1/4 cup sunflower oil (or oil of your choice)
  • 1 Tbsp. honey
  • 1/2 cup cilantro leaves, chopped
  • 1 Tbsp rosemary, chopped
  • 1 Tbsp thyme, chopped
  • 1 Cup shredded or finely chopped zucchini

  1. Preheat oven to 400F. Put 8 muffin liners in a cupcake pan.
  2. Mix chia seeds and water in a small bowl and set aside.
  3. In a large bowl, sift dry ingredients together. Add the cooked quinoa.
  4. Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel, herbs and zucchini.
  5. Add the wet to the dry and combine in as few strokes as possible.
  6. Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 25 minutes).



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