#zucchini cornbread

Dig into this cheesy casserole this weekend.

[yumprint-recipe id=’1755′]

It's hard to not focus on zucchinis when they're growing faster than you can eat them. I whipped together this amazing cornbread last night when faced with another zucchini challenge. I read a lot of recipes for something similar, but just couldn't face using a box of cornbread mix. This recipe's my own and I wouldn't change a thing.

It was a simple meal - just cornbread and string beans from the garden. 

Zucchini Cornbread

Ingredients:

1 cup flour

1 cup cornmeal

1 teaspoon salt

1 tablespoon baking powder

1 teaspoon sugar

2 eggs

½ cup milk

¼ cup canola oil

1 small onion, chopped fine

4 cups grated zucchini (see note)

1 cup shredded cheddar or monterey jack cheese

Directions:

Preheat oven to 375 degrees.

Grate zucchini and then squeeze most of the moisture out with your hands. Measure 4 cups, lightly packed.

In a mixing bowl, mix together the flour, cornmeal, salt, baking powder and sugar. Set aside.

In a different large bowl, lightly beat the eggs. Whisk in the milk and oil. Add the flour mixture and stir to combine. Fold in the onion, zucchini and cheese.