Fluffy Zucchini Cornbread

This quick-bread recipe, Fluffy Zucchini Cornbread, leans on yellow cornmeal, all-purpose flour and granulated sugar. It makes 12 Servings (9X9-inch pan) and takes about 47 minutes.

• Yield 12 Servings (9X9-inch pan)
• Ready in 47 minutes
• Prep 15 minutes
• Cook 32 minutes

Ingredients

• 1/2 cup yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk or milk
• 2 eggs (lightly beaten)
• 4 tablespoons salted butter or coconut oil (melted)
• 2 cups unpeeled shredded (drained zucchini )

Instructions

1. Preheat the oven to 350 degrees 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 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Let the loaf cool before you slice it, or the crumb will tear.