Tired of the same old cornbread recipe? Use up some zucchini from your garden (or your neighbor's garden) and increase your veggie intake for the day! Zucchini is high in lutein, which is essential for eye health. It also holds a lot of moisture when grated or shredded, so adding it to muffins or a bread allows you to reduce the amount of added fats that you use, while still keeping it moist.
Makes 1 loaf
1/2 cup white sugar
1/4 cup light brown sugar
1/3 cup vegetable oil
1 cup all purpose flour
1/2 cup cornmeal
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 cups grated zucchini
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
In a large bowl, mix sugars, eggs, and oil until smooth. Add in flour, cornmeal, salt, baking powder, and baking soda and mix again until combined. Add in zucchini and salt, and mix until just combined.
Pour batter into loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly, then remove from pan and cut into 8 slices to serve.
Nutrition Info per 1 slice: 241 calories, 10 g fat, 4 g protein, 33 g carbohydrates, 2 g fiber