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O.K., so ya’ll know I’m always doctoring things to make them healthier.  This morning I took the corn bread muffin recipe off the bag of corn meal and did this with it:

1 cup corn meal
1 cup combined gluten free flour (no xanthan gum needed). I used tapioca starch, potato starch, sorghum flour…approx even amts
1 / 4 cup sugar (I’d usually use stevia, but went with plain sugar
3 tsp baking powder
1 tsp salt ( a little less)
1 cup water (package calls for milk)
2 eggs beaten (package says 1 egg.  I like 2)
1 / 4 cup oil

My additions:
one cup shredded, peeled zucchini 
one generous scoop of Blue Bonnet chocolate protein powder or equivalent

Mix all together by hand and spoon into pan that makes 6 large muffins.  Bake at preheated 350 until done.  Took about 20 minutes.  Stick a toothpick in to check doneness.  My pan is a non-stick, but usually I grease it anyway.  I was baking all morning, and the pan was still a little greasy from the muffins before (despite washing), so I omitted greasing it.

Remember, this is a corn muffin, so although it has the taste of a regular chocolate/zucchini muffin, it will be gritty.
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