Zucchini Cornbread

* Exported from MasterCook *

Zucchini Cornbread

Recipe By :The Global Vegetarian, Jay Solomon
Serving Size : 12 Preparation Time :0:00
Categories : The Global Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg -- beaten
1 large egg white -- beaten
1 cup buttermilk
2 tablespoons canola oil
1 cup corn kernels
1 cup shredded zucchini
vegetable cooking spray

Preheat the oven to 375 ° F.

In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and
salt. In a small bowl, whisk together the eggs, buttermilk, and oil. Gently
fold the liquid ingredients into the dry ingredients until the batter is formed
. Fold in the corn and zucchini.

Pour the batter into a lightly sprayed 8-inch square or round baking pan. Bake
for 20 to 25 minutes, until the crust is lightly browned and a toothpick inser
ted in the center comes out clean. Remove from heat and let cool for a few min
utes before cutting. Serve warm.


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Per serving: 112 Calories (kcal); 3g Total Fat; (24% calories from fat); 3g Pro
tein; 19g Carbohydrate; 16mg Cholesterol; 243mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/
2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0