Zucchini Cornbread Muffins

Ingredients

• 2 medium zucchini
• 2 teaspoons coarse salt, divided
• ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan
• 1 cup yellow cornmeal
• 1 cup all-purpose flour, spooned and leveled
• ¼ cup sugar
• 1 ½ teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda)
• 1 cup low-fat buttermilk
• 2 eggs

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