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Zucchini Cornbread

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 24

Ingredients

3
medium zucchini
3
cup all purpose flour
1 1/2
cup of cornmeal
1
cup of granulated sugar
2
teaspoons of baking powder
1
teaspoon of baking soda
1 1/2
teaspoon of salt
1
cup of melted butter or vegetable oil
4
eggs
1/2
cup unflavored yogurt
1/2
cup of milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Put it away in plastic wrap for up to 3 days.

If you have your own vegetable garden or you usually buy local produce at economical prices, then you know that the summer is when squash in great supply. This recipe will permit you to make great use of the wonderful abundance of squash. It's the perfect recipe for picnics and barbeques. Add this one to your repertoire and share it!

Directions

  • 1 Preheat the oven to 350° F.
  • 2 Prepare a 9x13-inch baking dish, grease well or cover in aluminum foil.
  • 3 Wash and cut the tip off of the zucchini then cut 16 thin slices for decoration. Cut the rest into very thin strips. Place in a bowl with 1 tablespoon of sugar and let sit.
  • 4 Mix the flour, sugar, cornmeal, baking powder, baking soda and salt in a large bowl. Stir with a fork.
  • 5 Mix the oil or butter, yogurt and milk in another bowl and mix with a fork. Add the eggs one by one, stirring until each egg is mixed in.
  • 6 Place the strips of zucchini in a clean kitchen towel and squeeze to remove all the liquid. Add the squash to the egg mixture and stir to distribute.
  • 7 Mix the dry ingredients with the zucchini mixture and stir until your mixture is free of flour.
  • 8 Pour into the mold and even out the surface. Decorate with the slices of zucchini.
  • 9 Bake for 1 hour or until its golden brown. To make sure it's ready poke the center with a toothpick.
  • 10 Let cool, remove the mold and cut into 24 squares. Serve at room temperature.

If you have your own vegetable garden or you usually buy local produce at economical prices, then you know that the summer is when squash in great supply. This recipe will permit you to make great use of the wonderful abundance of squash. It's the perfect recipe for picnics and barbeques. Add this one to your repertoire and share it!

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 9, 2015

If you have your own vegetable garden or you usually buy local produce at economical prices, then you know that the summer is when squash in great supply. This recipe will permit you to make great use of the wonderful abundance of squash. It's the perfect recipe for picnics and barbeques. Add this one to your repertoire and share it!