Zucchini Cornbread

🧂 Ingredients

• 1 Cup Yellow Cornmeal
• 1 Cup All-pupose flour
• ⅓ Cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ½ cup milk
• 2 large eggs
• 4 tablespoons butter
• 2 cups zucchini

Instructions

• 1 Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
• 2 In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda,
  and salt. Use a whisk to combine well.
• 3 Make a well in the center of the dry ingredients and add the milk, eggs, and
  butter. Stir until just combined.
• 4 Add the zucchini and stir until just combined, don't over mix.
• 5 Add the batter to the prepared pan and place in the hot oven until the top is
  golden brown and a tooth pick inserted into the center comes out clean, about 30
  minutes.
• 6 Let the cornbread cool for 5 minutes and then serve warm.

Nutrition Info