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Zucchini Corn Bread Recipe

Zucchini Corn Bread Recipe photo by Taste of Home

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—Mrs. Troy Hawkins, Stone Mountain, Georgia

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Zucchini Corn Bread Recipe

Prep: 15 min. Bake: 35 min.

Yield: 16-20 Servings

15 35 50

Ingredients

6 eggs
3 cups shredded zucchini
1-1/2 cups 4% cottage cheese
1 cup butter, melted
2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

Directions

In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 195 calories, 12 g fat (7 g saturated fat), 92 mg cholesterol, 350 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Zucchini Corn Bread in Birds & Blooms October/November 1995, p55

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Zucchini Corn Bread

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(1-1) of 1 reviews

Reviewed on Apr. 04, 2013 by sweetgail

Tried this recipe on the recomendation of a client. Loved it. So moist. Made several for a church yard sale tomorrow. Plan on making it for my family dinner too.