Squash Cornbread

This squash cornbread recipe uses squash to add extra moisture to these robust, slightly sweet cornbread muffins that take only 30 minutes to prepare.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 2 cups grated zucchini
• 1 cup cornmeal
• 1 cup half-and-half
• 0.5 teaspoon baking soda
• 0.5 cup all-purpose flour
• 0.25 cup white sugar
• 0.5 cup olive oil
• 0.75 cup whole wheat flour

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Combine half-and-half, cornmeal, whole wheat flour, oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl; fold in zucchini. Spoon batter into the prepared muffin cups.

Step 3

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.