Zucchini Cornbread

 

Zucchini Cornbread - This year I’m on the hunt for new and unique recipes since it looks like I’ll have a lot of zucchini to experiment with and this easy cornbread was the perfect way to kick off my zucchini baking for the summer.

Recipe: Zucchini Cornbread

Summary: This year I’m on the hunt for new and unique recipes since it looks like I’ll have a lot of zucchini to experiment with and this easy cornbread was the perfect way to kick off my zucchini baking for the summer.

Ingredients

  • 1 medium zucchini (about 10 ounces)
  • 1½ cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • 2 eggs
  • ½ cup buttermilk

For instructions please visit: Brown Eyed Baker

 

Preparation time: 40 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 8

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