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Zucchini Cornbread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Zucchini cornbread with gooey cheese, baked in a rustic cast-iron skillet for a classic flavor.
Ingredients:
  • 1 cup coarsely chopped zucchini
  • 1 cup milk
  • 0.5 cup chopped onion
  • 2 eggs
  • 0.25 cup vegetable oil
  • 1.25 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to a piping hot 400 degrees F (200 degrees C) and give a loving coat of grease to a 10-inch cast-iron skillet before sliding it into the oven to warm up alongside.
  • Add zucchini, milk, onion, eggs, and vegetable oil to a blender. Pulse 5 to 8 times until well mixed with zucchini and onion finely chopped.
  • Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir in the zucchini mixture and gently fold in the Cheddar cheese until well combined.
  • Pour the batter into the hot greased skillet, level it with a spoon, and bake for approximately 30 minutes, or until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.

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