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:

Equipment:

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:

covered percent of daily need