Photo: Dragne Marius
Zucchini Cornbread
11 ingredients
15 min + 30 min
8 servings
openrecipes
"Another way to use that summer zucchini squash."
Estimated Nutrition (whole recipe, rough)
1023
Calories
36g
Protein
38g
Fat
134g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup coarsely chopped zucchini
- 1 cup milk
- 1/2 cup chopped onion
- 2 eggs
- 1/4 cup vegetable oil
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes