Thursday, August 13, 2015

80(ish)--- Zucchini Cornbread

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.

Zucchini Cornbread
Makes 1 loaf

1/2 cup white sugar
1/4 cup light brown sugar
2 eggs
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


  1. I never comment on anything online; but this cornbread is so good I felt I just had to thank you for this recipe! I read your site all the time and really appreciate your healthy recipes complete with nutritional values. I will be making this cornbread all the time as I always grate and freeze any zucchini given to me.

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