This is what you'll need to make approx. 20 regular-sized muffins:
- First, prepare the zucchini. Peel it, remove the seeds (if any), and grate it. Sprinkle with 1/2 teaspoon of salt and put into a colander with a dish underneath. Leave it for 10-15 minutes, and then using your hands, squeeze out as much liquid as possible.
Note that you'll need 300 g of squeezed zucchini, which is approx. 500 g before draining.
- Peel and grate the potatoes. You'll need raw potatoes for this mash.
- In a bowl, combine potatoes, zucchini and sour cream. Season with thyme and some salt and pepper to taste. Add some garlic if you wish. Then, add flour and cornmeal and stir well to get a thick, homogenized, batter-like mixture.
There's no need for greasing if using silicone molds.
Of course, you can bake this as a regular cake and then cut it into bars.
Serve warm or cooled, as a side dish with meat, or as a main dish with some sour cream, yogurt or fresh salad.
Enjoy and bon appétit!