Zucchini Cornbread Best Family Recipes

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Zucchini Cornbread

"Another way to use that summer season zucchini squash."

Ingredients :

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

Instructions :

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

Preheat oven to 400 ranges F (two hundred stages C). Grease a 10-inch solid iron skillet, and place it into the oven at the same time as it preheats.
Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse five to eight times, till very well combined and the zucchini and onion were chopped into very small portions.
Mix together the cornmeal, flour, sugar, baking powder, and salt in a big bowl. Pour the zucchini aggregate into the cornmeal aggregate, stirring to mix, and gently blend within the Cheddar cheese.
Carefully pour the batter into the new greased skillet, clean it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out easy, approximately 30 minutes.

Notes :

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