Zucchini isn’t very popular around here. I’m alone in my love for it in our home. My kids definitely complain when it makes an appearance, unless it’s in a baked good (muffins, even cake!). I still make it and serve it every so often and am convinced they’ll eventually come around. I tried to sneak it into grilled cheese sandwiches once and now when I make grilled cheese my 4-year-old checks hers thoroughly for signs of zucchini before proceeding to eat. Haha. They might have questioned what little green specks were doing in their cornbread when I first made this one, but one bite and they no longer cared. This zucchini cornbread is delish!

This cornbread is super moist and just the right amount of sweet. It doesn’t need any toppings but adding a little butter and honey never hurts! It can be made with half white whole wheat flour for a heartier version. I’ve also made it with half cornmeal, half flour for a stronger cornmeal flavor.

Zucchini Cornbread

INGREDIENTS

1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour*
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 cup buttermilk or milk
2 eggs, lightly beaten
4 Tbsp. butter or coconut oil, melted
2 cups unpeeled shredded, drained zucchini (can also use yellow squash)

DIRECTIONS

1. Preheat the oven to 350 F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the dry ingredients and add the buttermilk (or milk), eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.
4. Spread the batter in the prepared pan and bake for 30-35 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

*You can use half white whole wheat flour and half all-purpose flour, but you may need to add an extra 1-2 Tbsp. buttermilk/milk if the batter seems too thick.

To Make Muffins: Divide batter into 12 lightly greased muffin cups and bake for approx.15-20 min until a toothpick comes out clean.

Adapted from Mel’s Kitchen Cafe