Category
Yields6 Servings
 1 cup yellow cornmeal
 1 cup all purpose flour
 ½ cup light brown sugar, packed
 1 tbsp baking powder
 1 tsp salt
 ½ tsp cinnamon
 2 eggs, large
 ⅔ cup buttermilk
 ⅓ cup vegetable oil
 1 cup shredded zucchini, packed
1

1. Set oven to 400F

2

2. Sift together the flour, cornmeal, brown sugar, baking powder, salt and cinnamon in a small bowl.

3

3. In a large bowl, whisk the eggs, then add the oil, buttermilk, and shredded zucchini.

4

4. Add the dry ingredients to the wet, and stir until just combined.

5

5. Turn batter into a greased 9" spring form pan. Spread out the batter evenly.

6

6. Bake for about 27-30 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.

Ingredients

 1 cup yellow cornmeal
 1 cup all purpose flour
 ½ cup light brown sugar, packed
 1 tbsp baking powder
 1 tsp salt
 ½ tsp cinnamon
 2 eggs, large
 ⅔ cup buttermilk
 ⅓ cup vegetable oil
 1 cup shredded zucchini, packed

Directions

1

1. Set oven to 400F

2

2. Sift together the flour, cornmeal, brown sugar, baking powder, salt and cinnamon in a small bowl.

3

3. In a large bowl, whisk the eggs, then add the oil, buttermilk, and shredded zucchini.

4

4. Add the dry ingredients to the wet, and stir until just combined.

5

5. Turn batter into a greased 9" spring form pan. Spread out the batter evenly.

6

6. Bake for about 27-30 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.

Notes

Zucchini Cornbread
IngredientsDirections

Leave a Reply