Brown Eyed Baker · by Michelle Lettrich★ 4.5 (10)
Zucchini Cornbread
NUTRITION · PER SERVING100M COOK
CAL 15%·PRO 13%
CARBS 40G52% OF CAL
3G FIBER23G OTHER13G TOTAL SUGAR
FAT 13G39% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cornbread studded with shredded zucchini for added moisture and nutrition. Sweet and crumbly, it works as a breakfast bread or snack alongside soups and stews.
sideamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium zucchini (about 10 ounces)
- 1½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter (melted and cooled)
- 2 eggs
- ½ cup buttermilk
At a glance
PER SERVING · TIME 100M
CAL 15%·PRO 13%
CARBS 40G52% OF CAL
3G FIBER23G OTHER13G TOTAL SUGAR
FAT 13G39% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 55m
- Sodium
- 330mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 208mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.