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Zucchini Cornbread

Sara Dickerman
  • 245 minutes
  • Serves 8 to 10

INGREDIENTS

1

Zucchini (about 10 ounces), large

2

Eggs, large

1 cup

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

3

medium 4 cup medium-grind Cornmeal

3/4 tsp

Sea salt, fine

1/2 cup

Sugar

1/2 cup

Whole wheat flour

1/2 cup

Butter plus more, unsalted

1/2 cup

Buttermilk