Taste of Home
Zucchini Cornbread
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 16-20 servings.
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
Ingredients
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6 eggs
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3 cups shredded zucchini
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1-1/2 cups 4% cottage cheese
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1 cup butter, melted
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2 cups cornmeal
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1/2 cup all-purpose flour
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1/4 cup sugar
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1 tablespoon baking powder
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1 teaspoon salt
Directions
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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.
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2.
Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
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