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

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.