Cheddar Zucchini Cornbread

Cinnamon Spice and Everything Nice

Ready in: 90 minutes
Prep Time: 25 minutes
Cook Time: 65 minutes
Servings: 1
Vegetarian
Very Popular

Ingredients

  • 1 teaspoon baking powder
    Baking
  • 1/2 teaspoon baking soda
    Baking
  • 1/2 cup buttermilk
    Milk, Eggs, Other Dairy
  • 3/4 teaspoon coarse salt
    Spices and Seasonings
  • 2 large eggs, lightly beaten
    Milk, Eggs, Other Dairy
  • 1 cup extra sharp cheddar cheese, shredded
    Cheese
  • 1 cup all-purpose flour
    Baking
  • 1/2 cup (1 stick) unsalted butter plus more for pan
    Milk, Eggs, Other Dairy
  • 1/2 cup whole wheat flour
    Baking
  • 1 large zucchini (about 10 ounces)
    Produce

Steps

  • Preheat oven to 350° F. 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.

Nutrition

  • Calories: 2216.82  cal  (110.84%)
  • Fat: 147.91  g  (227.56%)
  • Saturated Fat: 88.65  g  (554.08%)
  • Carbohydrates: 157.45  g  (52.48%)
  • Sugar: 14.6  g  (16.22%)
  • Cholesterol: 797.72  mg  (265.91%)
  • Sodium: 3322.53  mg  (144.46%)
  • Protein: 71.47  g  (142.94%)
  • Selenium: 136.13  µg  (194.48%)
  • Manganese: 3.87  mg  (193.41%)
  • Phosphorus: 1664.02  mg  (166.4%)
  • Calcium: 1302.34  mg  (130.23%)
  • Vitamin B2: 2.17  mg  (127.64%)
  • Vitamin A: 5351.38  IU  (107.03%)
  • Vitamin B1: 1.55  mg  (103.2%)
  • Folate: 406.23  µg  (101.56%)
  • Iron: 12.16  mg  (67.57%)
  • Vitamin C: 50.75  mg  (61.51%)
  • Vitamin B3: 11.96  mg  (59.82%)
  • Zinc: 8.91  mg  (59.41%)
  • Potassium: 1952.3  mg  (55.78%)
  • Magnesium: 221.45  mg  (55.36%)
  • Vitamin B6: 1.08  mg  (54.22%)
  • Fiber: 12.72  g  (50.87%)
  • Vitamin B12: 2.69  µg  (44.87%)
  • Vitamin B5: 4.27  mg  (42.74%)
  • Vitamin D: 6.21  µg  (41.39%)
  • Copper: 0.74  mg  (37.16%)
  • Vitamin E: 5.08  mg  (33.85%)
  • Vitamin K: 25.51  µg  (24.3%)

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