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Zucchini Corn Bread Recipe
Zucchini Corn Bread Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 16-20 servings

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

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.

Directions

  1. 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.
  2. Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 16-20 servings.
Originally published as Zucchini Corn Bread in Birds & Blooms October/November 1995, p55

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.

Reviews for Zucchini Corn Bread(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (2)
4 Star
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MY REVIEW
Reviewed Sep. 6, 2013

a new way to use up zucchini ! and excellent, too !

MY REVIEW
Reviewed Apr. 4, 2013

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.

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