Zucchini Cornbread

Name: Zucchini Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16-20 servings
Cuisine: North America, Cajun
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

Total Time Prep: 15 min. Bake: 35 min.

Yield 16-20 servings

Test Kitchen Approved

We Southerners love our cornbread, 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

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.

Recipe Creator