Wednesday, August 19, 2015

Zucchini Cornbread

Today has been a perfect fall day, except it's the middle of August. I did love turning off the air and opening up the windows though. And baking all morning long. I haven't done too much lately so it was nice and relaxing to get the mixer going.

I've been meaning to mix up some of this cornbread for a little while now, it's a nice way to use up some of that garden fresh zucchini. It's just enough to give a little green color to your bread and add some extra nutrients.

I served this tender loaf with our meal tonight; oven roasted beer can chicken. It was the ultimate comfort rainy day meal. We drizzled a little raw honey over our slices.  Just enough to sweeten our bread a bit. If you like a good cornbread I know you'll love this version. Tuck a few loaves away in the freezer for the upcoming fall soup season. You'll want to soak up all those flavorful juices with this yummy bread!

Zucchini Cornbread

1-1/2 cups yellow cornmeal
1/2 cup flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
1/2 tsp baking soda
3 eggs
1 cup whole milk
1/2 cup finely grated zucchini
4 tbsp butter, melted

In a bowl, whisk together all dry ingredients and set aside.

In another bowl, combine eggs and milk. Gradually add in dry ingredients and mix just until combined. Stir in zucchini. Make sure to squeeze excess water from zucchini before measuring. Then stir in melted butter.

Pour batter into a buttered 8x8 inch baking pan. Bake at 350 degrees for 30 minutes. Remove from oven. Let cool for a bit before cutting. Serve warm with honey or jam, if desired.

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