Zucchini Corn Bread Recipe

Name: Zucchini Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick melted butter; 1/4 c. cooking oil; 1 1/4 c. self-rising cornmeal; 1/4 c. self-rising flour; 1/4 tsp. salt; 1 Tbsp. sugar; 3 eggs; 3/4 c. cottage cheese; 1 1/2 c. grated zucchini; 1 medium chopped onion

Servings: persons

1 stick melted butter
1/4 c. cooking oil
1 1/4 c. self-rising cornmeal
1/4 c. self-rising flour
1/4 tsp. salt
1 Tbsp. sugar
3 eggs
3/4 c. cottage cheese
1 1/2 c. grated zucchini
1 medium chopped onion

1
Mix all the wet ingredients together in one bowl.
2
Mix all dry ingredients into a larger bowl.
3
Mix together.
4
Pour into greased 6x10 pan or skillet.
5
Bake at 375u00b0 for about 30 minutes. When it is done, place it under the broiler until top is brown and crusty.
6
Freezes well.
7
I make a whole pan, cut it into servings and cover it with foil.
8
Then I take out as many servings as I want and heat them up.
9
Delicious!

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick melted butter, 1/4 c. cooking oil, 1 1/4 c. self-rising cornmeal, 1/4 c. self-rising flour, and more.

Yes, Zucchini Corn Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Corn Bread

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