Note: This recipe, created by Breeze Petty of Wyoming, won a national contest and was served at a White House lunch for kids. Her zucchini cornbread was served at the White House! (If you try this recipe, get a grownup’s help because it requires using the oven.)
Prep time: 45 minutes
What you need:
- ½ cup unbleached all-purpose flour
- 1½ cups cornmeal
- ¼ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain nonfat yogurt
- 2 large eggs, beaten
- 1 cup shredded zucchini
- Cooking spray
Equipment and supplies:
- Measuring cups and spoons
- Large bowl
- 8″ x 8″ pan
What to do:
- Preheat the oven to 400ºF (204ºC).
- Spray the pan with cooking spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.
- Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix — stir only until just blended.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes, until the center springs back when gently pressed.
How much does this recipe make?
- 12 servings
Reviewed by: Mary L. Gavin, MD
Date reviewed: September 2013