Squash Cornbread

Name: Squash Cornbread
Ingredients: 1 cup half-and-half; 1 cup cornmeal; 3/4 cup whole wheat flour; 1/2 cup olive oil; 1/2 cup all-purpose flour; 2 eggs; 1/4 cup white sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 cups grated zucchini

10 ingredients

3 steps

Ingredients

1 cup half-and-half
1 cup cornmeal
3/4 cup whole wheat flour
1/2 cup olive oil
1/2 cup all-purpose flour
2 eggs
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 cups grated zucchini

Directions

1

Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
2

Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
3

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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