Zucchini Cornbread Popular Recipes

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Zucchini Cornbread

"Another manner to apply that summer season zucchini squash."

Ingredients :

1 cup coarsely chopped zucchini
1 cup milk
1/2 cup chopped onion
2 eggs
1/4 cup vegetable oil
1 1/4 cups cornmeal
1 cup all-motive flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat oven to four hundred stages F (2 hundred levels C). Grease a 10-inch solid iron skillet, and area it into the oven whilst it preheats.
Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse five to 8 instances, until very well combined and the zucchini and onion have been chopped into very small pieces.
Mix collectively the cornmeal, flour, sugar, baking powder, and salt in a huge bowl. Pour the zucchini aggregate into the cornmeal aggregate, stirring to mix, and lightly blend inside the Cheddar cheese.
Carefully pour the batter into the new greased skillet, easy it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the middle comes out easy, about half-hour.

Notes :

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