Zucchini Cornbread

Zucchini Cornbread

23
Judy McAllister 0

"Another way to use that summer zucchini squash."

Ingredients

45 m {{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
  2. Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  3. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  4. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
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Reviews

23
  1. 29 Ratings

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This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed...

This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half...

Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again.