Zucchini Cornbread

This was possibly me and Mark's favorite cornbread. It was so light, almost like cake instead of heavy cornbread. It was so good!  We had it with my favorite soup.  It is another one from Mel's called summer vegetable soup.  http://www.melskitchencafe.com/summer-garden-vegetable-soup/
I look forward to it every summer when I get to use fresh tomatoes, zucchini, and basil from the garden. I used my bosch shredder attachment to shred the zucchini.

Fluffy Zucchini Cornbread

Yield: Makes a 9X9-inch pan

This bread is equally delicious, albeit slightly heartier, with white whole wheat flour in place of the all-purpose flour (or 50% of each works great, too). Here's a quick video tutorial on wringing out zucchini. For this recipe, you want the zucchini fairly dry. It's ok if there's still a little moistness to it but you definitely don't want it dripping wet.

Ingredients

• 1/2 cup (3 ounces) yellow cornmeal
• 1 1/2 cups (7.5 ounces) all-purpose flour (I used all wheat instead. It still turned out fluffy)
• 1/3 cup (2.5 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk or milk
• 2 eggs, lightly beaten
• 4 tablespoons butter or coconut oil, melted (I think I used butter)
• 2 cups unpeeled shredded, drained zucchini (8 ounces)

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the dry ingredients and add the buttermilk (or milk), eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.
4. Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Recipe Source: from Mel’s Kitchen Cafe (adapted from my favorite cornbread recipe)
http://www.melskitchencafe.com/fluffy-zucchini-cornbread/