Zucchini Cornbread

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
• Knife
• Large bowl
• Whisk
• 8″ x 8″ pan
• Oven

What to do:

1. Preheat the oven to 400ºF (204ºC).
2. Spray the pan with cooking spray.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.
4. Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix — stir only until just blended.
5. Pour the batter into the prepared pan.
6. 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