Zucchini Sweet Corn Muffins - The BakerMama

Ingredients

• 1 cup all-purpose flour
• 1 and 1/2 cups yellow cornmeal
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup canola oil or vegetable oil
• 3/4 cup whole milk
• 2 large eggs
• 1 and 1/2 cups fresh sweet corn kernels or 1 (15 ounce) can sweet whole kernel corn, drained
• 1 large zucchini, shredded (about 2 packed cups)
• 12 thin zucchini slices for garnishing, if desired