Original recipe: http://theviewfromgreatisland.com/zucchini-cornbread/
Makes 10 servings
Ingredients
Nutrition Facts
Servings 10.0
Amount per serving
Calories 217
% Daily Value
Total fat 9g
14%
Saturated fat 1g
5%
Monounsaturated fat 5g
Polyunsaturated fat 2g
Trans fat 0g
Cholesterol 38g
13%
Sodium 1058mg
44%
Potassium 89mg
3%
Total carbohydrate 31g
10%
Dietary fiber 1g
4%
Sugars 12g
Protein 4g
8%
Vitamin A
2%
Vitamin C
4%
Calcium
4%
Iron
6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (measure with the fluff, scoop, and level method)
- 1/2 cup packed light brown sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 2/3 cup buttermilk
- 1/3 cup canola oil
- 1 packed cup shredded zucchini
Directions
- Set oven to 400°F.
- Sift together the flour, cornbread, brown sugar, baking powder, salt and cinnamon in a small bowl.
- In a large bowl, whisk the eggs, and then add the oil, buttermilk, and shredded zucchini.
- Add the dry ingredients to the wet, and stir until just combined.
- Turn batter into a greased, nine-inch springform pan. Spread out the batter evenly.
- Bake for about 30 to 35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.