* Serves 9
Ingredients
1 ½ cup zucchini, shredded
¼ cup granulated sugar
¼ cup light brown sugar
½ cup butter
2 eggs
1 cup buttermilk
½ tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp salt
Instructions
Preheat oven to 375 degrees Grease an 8-inch square pan.
Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.
Combine buttermilk with baking soda and stir into the bowl.
Add cornmeal, zucchini, flour, and salt and stir until combined. Avoid over mixing the batter doesn’t need to be completely smooth.
Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Cut yourself a piece of cornbread and top with a little butter and honey and enjoy!
Recipe modified from tastebetterfromscratch.com by Dietetic Intern student Rae Wilcox
