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Zucchini Corn Bread

 Zucchini Corn Bread
—Mrs. Troy Hawkins, Stone Mountain, Georgia
16-20 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 6 eggs
  • 3 cups shredded zucchini
  • 1-1/2 cups 4% cottage cheese
  • 1 cup butter, melted
  • 2 cups cornmeal
  • 1/2 cup King Arthur Unbleached 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.