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Squash Cornbread
Squash Cornbread
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Moist cornbread muffins with zucchini, ready in just 30 minutes.
Ingredients:
  • 1 cup half-and-half
  • 1 cup cornmeal
  • 0.75 cup whole wheat flour
  • 0.5 cup olive oil
  • 0.5 cup all-purpose flour
  • 2 eggs
  • 0.25 cup white sugar
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 2 cups grated zucchini
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line a muffin tin with paper baking cups.
  • Combine half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl. Gently fold in grated zucchini. Fill lined muffin cups with the batter.
  • Bake until a toothpick inserted into the center of a muffin comes out clean, approximately 20 minutes in the preheated oven.

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