Name: Zucchini Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Coarsely chopped zucchini - 1 cup; Milk - 1 cup; Chopped onion - ½ cup; Eggs - 2; Vegetable oil - ¼ cup; Cornmeal - 1 ¼ cups; All-purpose flour - 1 cup; White sugar - 2 tablespoons; Baking powder - 4 teaspoons; Salt - 1 teaspoon; Shredded Cheddar cheese - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Cornbread

1. Coarsely chopped zucchini - 1 cup

2. Milk - 1 cup

3. Chopped onion - ½ cup

4. Eggs - 2

5. Vegetable oil - ¼ cup

6. Cornmeal - 1 ¼ cups

7. All-purpose flour - 1 cup

8. White sugar - 2 tablespoons

9. Baking powder - 4 teaspoons

10. Salt - 1 teaspoon

11. Shredded Cheddar cheese - 1 cup

How to cook deliciously - Zucchini Cornbread

1. Stage

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. Stage

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. Stage

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. Stage

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.