* Exported from MasterCook *
Bread, Cheddar Zucchini Cornbread
Recipe By :
Serving Size : 18 Preparation Time :0:25
Categories : Bread Bread-Bakers Mailing List
Grains Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 cup unsalted butter -- (1 stick), plus more for pan
1 large zucchini -- (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups medium-grind cornmeal
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
2 large eggs -- lightly beaten
1/2 cup buttermilk
1 cup extra sharp cheddar cheese -- shredded
Preheat oven to 350F. Butter a standard loaf pan or a 9" round or
square baking pan.
Melt the butter and allow to cool.
Meanwhile trim off the zucchini ends and thinly slice 6 or 7 rounds
off the end for garnish. Coarsely grate the rest on the large holes
of a box grater. Add it to the middle of a clean kitchen towel and
gently ring out some (you don't need to get it all out) of the water.
Into a large bowl sift both flours, cornmeal, baking powder, salt,
and baking soda together.
Whisk the eggs and buttermilk into the cooled butter then stir in the
zucchini then the cheese.
Add the zucchini mixture to the flour mixture and stir until just
combined - the batter will be thick.
Transfer to the prepared pan and smooth out the top. Arrange the
zucchini slices over top.
Bake until golden and a tester inserted into center comes out clean,
55-65 minutes for a loaf pan 40 - 50 minutes for a round or square pan.
Description:
"A delicious cornbread studded with grated zucchini and cheddar cheese."
Source:
"cinnamonspiceandeverythingnice.com"
Start to Finish Time:
"1:05"
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Per Serving (excluding unknown items): 155 Calories; 8g Fat (46.9%
calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber;
44mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.