Zucchini Cornbread

Another way to use that summer zucchini squash.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.

Step: 2

Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.

Step: 3

Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.

Step: 4

Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Per Serving: 307 calories; protein 9.6g; carbohydrates 36g; fat 13.9g; cholesterol 63.8mg; sodium 656mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.