Try this Zucchini Corn Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk in buttermilk and oil. Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini. Pour batter into a lightly greased 8-inch square baking pan or muffin pan. Bake until crust is golden brown and a toothpick inserted in center comes out clean, about 20 to 25 minutes. Serve warm.
Makes 12 servings
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 161 | ||
Calories from Fat: 26 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 1600.4mg | 55 % | |
Potassium 156.2mg | 4 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 27.5g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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