Zucchini Cornbread
Nutritionper 1 slice (~54 g)āŗ
91
Calories
3.9g
Protein
14.4g
Carbs
2g
Fat
Ingredients
| 1 cup | 240 ml | cornmeal |
| 1 cup | 240 ml | all purpose flour |
| 1 cup | 240 ml | greek yogurt |
| Ā½ cup | 120 ml | oil |
| 3 | eggs | |
| 2 | medium zucchini | |
| 2 tsp | 10 ml | salt |
| 1 tablespoon | 15 ml | baking powder |
| 1 tsp | 5 ml | baking soda |
Instructions
- Shred the zucchini with a grater and place them in a colander. Toss with 1 teaspoon salt and let it sit for 30 minutes. Rinse and squeeze dry. Set aside.
- Preheat oven to 200 degrees C and grease 9ā³ x 13 baking dish.
- In a bowl combine cornmeal, all purpose flour, baking powder, baking soda, and salt. Whisk to blend.
- In another bowl combine eggs, yogurt and oil. Stir well.
- Combine these two mixtures and stir just until mixed. Fold grated zucchini into the batter.
- Pour the prepared batter into a greased baking dish and bake 30-40 minutes or until it is lightly browned and an inserted toothpick comes out clean.
- When cool, cut into squares and serve.