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
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Cornflakes have more genes than people do.

Food Joke

Now that Uday & Qusay have been eliminated, a lot of their lesser-known family members are coming to the attention of American authorities. Among the brothers are: Sooflay ...the restaurateur Guday... the half-Australian brother Huray... the sports fanatic Begay...the gay brother Kuntay & Kintay...the twins from the African mother Sayhay...the baseball player Ojay...the stalker / murderer Gulay...the singer / entertainer Ebay...the Internet czar Biliray...the country music star Ecksray...the radiologist Puray...the blender factory owner Regay...the half-Jamaican brother Tupay...the one with bad hair And the sisters are: Pusay...the 'loose' 22 yr. old Lattay...the coffee shop owner Bufay...the 300 pound sister Dushay...the clean sister Phayray...the zoo worker in the gorilla house Sapheway...the grocery store owner Ollay...the half-Mexican sister Gudlay...the prostitute.

Popular Recipes
Creamy Tomato and Caper Spaghetti

Jam & Clotted Cream

Chocolate Peanut Butter Fudge

tasteahalics

Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron

Foodista

Kool-Aid Marshmallows

Epicurious

Ham and Cheese Hand Pies

Cook Like a Champion Blog