Zucchini Cornbread Tasty Recipes

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Zucchini Cornbread

"Another way to use that summer zucchini squash."

Ingredients :

• 1 cup coarsely chopped zucchini
• 1 cup milk
• 1/2 cup chopped onion
• 2 eggs
• 1/4 cup vegetable oil
• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

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