Zucchini Cornbread

The recipe Zucchini Cornbread is ready in approximately 1 hour and 40 minutes and is definitely a super lacto ovo vegetarian option for lovers of Southern food. This side dish has 432 calories, 8g of protein, and 19g of fat per serving. This recipe serves 6. For 55 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of zucchini, salt, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. 1192 people have made this recipe and would make it again. It is brought to you by Brown Eyed Baker. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Try Zucchini Cornbread, Cheddar Zucchini Cornbread, and Cornbread Zucchini Muffins for similar recipes.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 teaspoon baking powder

½ teaspoon baking soda

½ cup buttermilk

2 eggs

1½ cups all-purpose flour

½ cup granulated sugar

¾ teaspoon salt

½ cup unsalted butter, melted and cooled

¾ cup yellow cornmeal

1 medium zucchini (about 10 ounces)

Equipment:

loaf pan

oven

kitchen towels

colander

whisk

bowl

spatula

plastic wrap

wire rack

frying pan

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan; set aside.2. Trim the ends off the zucchini and thinly slice 3 to 5 rounds from one end of the zucchini and reserve for garnish. Shred the remaining zucchini, toss with 1 tablespoon of granulated sugar and place in a colander. Allow to drain for 30 minutes, then gather it in a clean kitchen towel and squeeze out any excess water.3. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the butter, eggs and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.4. Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.

 

Step by step:


1. Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan; set aside.

2. Trim the ends off the zucchini and thinly slice 3 to 5 rounds from one end of the zucchini and reserve for garnish. Shred the remaining zucchini, toss with 1 tablespoon of granulated sugar and place in a colander. Allow to drain for 30 minutes, then gather it in a clean kitchen towel and squeeze out any excess water.

3. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the butter, eggs and buttermilk. Gently stir the zucchini into the butter mixture.

4. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain.

5. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.

6. Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes.

7. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.


Nutrition Information:

Quickview
432k Calories
8g Protein
19g Total Fat
57g Carbs
4% Health Score
Limit These
Calories
432k
22%

Fat
19g
29%

  Saturated Fat
10g
68%

Carbohydrates
57g
19%

  Sugar
19g
21%

Cholesterol
97mg
32%

Sodium
431mg
19%

Get Enough Of These
Protein
8g
17%

Selenium
17µg
25%

Vitamin B1
0.34mg
23%

Manganese
0.43mg
22%

Folate
83µg
21%

Vitamin B2
0.33mg
19%

Phosphorus
192mg
19%

Iron
2mg
14%

Vitamin A
679IU
14%

Vitamin B3
2mg
13%

Fiber
3g
13%

Vitamin B6
0.24mg
12%

Magnesium
40mg
10%

Vitamin C
8mg
10%

Potassium
340mg
10%

Zinc
1mg
9%

Calcium
78mg
8%

Copper
0.14mg
7%

Vitamin B5
0.67mg
7%

Vitamin D
0.84µg
6%

Vitamin E
0.76mg
5%

Vitamin B12
0.25µg
4%

Vitamin K
3µg
3%

covered percent of daily need
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