Bonus - Zucchini Cornbread Recipe

Zucchini Cornbread

3 cups shredded zucchini (raw, skin on) - 378 grams

½ cup chopped onion – 75 grams

3 eggs – 135 grams

½ cup oil (canola) – 77 grams

2/3 cup grated parmesan cheese – 79 grams

1 cup masa harina (can substitute fine grain cornmeal/corn flour) – 112 grams

¼ cup coarse cornmeal – 35 grams

1/3 cup flour (can substitute Gluten Free or Oat, etc) – 40 grams

2 tbsp sugar – 28 grams

2 tbsp baking powder – 22 grams

1 tsp salt – 5 grams

¼ tsp herb blend seasoning – any kind

Preheat the oven to 350°. Grease a 10” skillet (or baking pan).  In a large bowl combine eggs and oil and beat slightly by hand. Stir in the zucchini, onion, and the parmesan cheese. Mix until combined. In a small bowl, whisk the dry ingredients together, then fold them into the egg/zucchini mixture, until combined. If the batter seems to thick and hard to stir, add in 2 tablespoons of milk. Pour the mixture into the skillet, and bake 30-35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 8 servings. Serve warm, reheated, or cold. Good for dinner, breakfast, anytime!

Notes –

This is a very light cornbread – almost like a spoonbread or corn pudding.

I included my gram measurements, because that’s how I cook these days, and it might be helpful to others.

No need to drain or pat dry the zucchini – that moisture is what liquifies the batter.

I haven’t tried this with frozen zucchini yet, but I’m sure it would work – just adjust and add more flour or masa if the mixture is too wet, or milk if it’s too dry. I was so happy to have a recipe where the zucchini didn’t have to be peeled, drained, pressed – less fuss!

Masa Harina is made from corn that has been soaked in a solution of lime – the mineral, not the fruit. It is used in making tortillas. Soaking the corn this way brings out the sweetness and corn flavor. Regular cornmeal can be used, but the flavor will be slightly different – still good. Masa is ground fine like flour, so use a fine ground cornmeal. If using all coarse meal, the result will be heavier, but still tasty.

Substituting oat, millet, or brown rice flour or a gluten-free flour blend for the all purpose flour would make this recipe gluten-free. 

Nutrition information was calculated at https://cronometer.com/