Zucchini Cornbread
User Reviews
4.0
27 reviews
Good
Zucchini Cornbread
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Zucchini cornbread is an easy upgrade for a classic summer quickbread!
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Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sugar
- 2 large eggs
- 2/3 cup buttermilk
- 1 packed cup shredded zucchini
Instructions
- Preheat oven to 400F. Butter or line a 9x9 square baking pan, and set aside.
- Sift together the flour, cornmeal, baking powder, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk the melted butter and sugar. Add the eggs, whisking well, and then add the buttermilk.
- Add the dry ingredients to the wet, and stir until just combined. Then add the zucchini and fold briefly to combine.
- Spread the batter evenly into your prepared baking pan.
- Bake for about 25-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
Genuine Reviews
User Reviews
Overall Rating
4.0
27 reviews
Good
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