Zucchini Cornbread Muffins - use approx 2 cups total zucchini or a combo of shredded veg (carrot, kale, etc), replace 1/4 cup sugar with 1/4 applesauce. Last time used 1/2 cup sour cream + 1/2 cup water instead of buttermilk and baked for 20 minutes. Skewer came out easily but muffins were mutsy/too wet. Reduce water or increase baking time next time. Also add a little cinnamon.
Zucchini Cornbread Casserole | "Oh my goodness this was SO good! My 13 year old stepdaughter proclaimed she could eat the whole thing herself. I did not drain the shredded zucchini as others did and did not find it to "wet" To me it was perfect."