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Zucchini Cornbread

We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. —Joyce Hawkins, Snellville, Georgia
  • 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

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.

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