Zucchini Cornbread

11 ingredients
4 steps

Ingredients

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

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
  2. 2
    Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  3. 3
    Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  4. 4
    Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

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