#zucchini cornbread

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Quick Bread - Zucchini Cornbread Recipe

A cheesy cornbread, made with fresh zucchini, bakes in a hot cast-iron skillet for an old-fashioned taste.

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Zucchini Cornbread

[goosenetwork]

Zucchini Cornbread

[behungryforever]

Cheesy Zucchini Cornbread Casserole Recipe

Dig into this cheesy casserole this weekend.

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[tango-mango]

Stuck in a rut?

It's hard to not focus on zucchinis when they're growing faster than you can eat them. I whipped together this amazing cornbread last night when faced with another zucchini challenge. I read a lot of recipes for something similar, but just couldn't face using a box of cornbread mix. This recipe's my own and I wouldn't change a thing.

It was a simple meal - just cornbread and string beans from the garden. 

Zucchini Cornbread

Ingredients:

1 cup flour

1 cup cornmeal

1 teaspoon salt

1 tablespoon baking powder

1 teaspoon sugar

2 eggs

½ cup milk

¼ cup canola oil

1 small onion, chopped fine

4 cups grated zucchini (see note)

1 cup shredded cheddar or monterey jack cheese

Directions:

Preheat oven to 375 degrees.

Grate zucchini and then squeeze most of the moisture out with your hands. Measure 4 cups, lightly packed.

In a mixing bowl, mix together the flour, cornmeal, salt, baking powder and sugar. Set aside.

In a different large bowl, lightly beat the eggs. Whisk in the milk and oil. Add the flour mixture and stir to combine. Fold in the onion, zucchini and cheese.

Bake cornbread in a greased 8 x 8-inch pan for 35 to 40 minutes, or until it tests done.