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 Green Chili Cornbread - Most moist cornbread I've ever had! (But don't tell my grandma I said that...) I had to cook it a bit longer than they said, but the zucchini made the cornbread moist enough that it didn't even need butter.