Zucchini Cornbread
Zucchini Cornbread is a moist, flavorful bread combining the sweetness of cornmeal with the freshness of zucchini and a hint of spice from jalapenos. Perfect as a side or snack, it appeals to those seeking a savory, vegetable-infused bread with a tender crumb and a touch of heat.
Ingredients
- 1 1/4 cups yellow cornmeal ⓘ
- 3/4 cup flour ⓘ
- 1/4 cup shortening ⓘ
- 1 1/2 cups buttermilk ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon sugar
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 eggs ⓘ
- 1 cup shredded zucchini ⓘ
- 1/2 cup chopped red or green bell pepper ⓘ
- 1/4 cup chopped onion ⓘ
- 2 tablespoons chopped jalapeno or Serrano chili peppers ⓘ
Instructions
- Preheat oven to 450°F (232°C).
- Mix all ingredients except zucchini, bell pepper, onion, and chilies in a bowl.
- Beat vigorously for 30 seconds to combine thoroughly.
- Stir in the shredded zucchini, chopped bell pepper, chopped onion, and chopped jalapenos.
- Pour batter into a greased baking dish and bake for about 20 minutes until golden and cooked through.
Nutrition & Diet Analysis (per serving)
638
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).