Zucchini Herb Cornbread
| Zucchini Herb Cornbread 6 cups grated zucchini 2 tsps salt, divided 2 cups cornmeal 1 cup all-purpose flour 3 tbsps sugar 1 tbsp baking powder 3 eggs, beaten 1-1/2 cups milk 2 tbsps minced fresh basil or 2 tsps dried basil In a colander, toss zucchini with 1 teaspoon salt. Weigh down zucchini with a plate and let drain for 30 minutes. Preheat oven to 350 degrees. Sift together cornmeal, flour, sugar, baking powder and remaining 1 teaspoon of salt into a large bowl. In a small bowl, beat eggs, milk and basil; add to flour mixture and stir to combine. Rinse zucchini and squeeze dry. Stir zucchini into flour mixture. Pour batter into a greased 9-inch springform pan or 8-by-8-inch baking pan. Bake for 40 minutes, or until golden brown. Cool for 10 minutes, slice and serve. Serves 16 132 Calories 2g Fat 42mg Chol 24g Carb 489mg Sodium 2g Fiber 5g Protein |
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