We’re at the crossroads of late summer and early fall, where the last of the summer garden bounty meets cooler weather that calls for warm soups and comfort foods. Enter Zucchini Cornbread.
I am still using zucchini from my garden…and I will be for months to come. I got a little carried away this year in the garden. Now my freezer is full of frozen garden bounty, including shredded zucchini, so I can make this recipe all year. If you are still looking for ways to use up zucchini, or maybe your friend or neighbor is trying to get rid of some, give this a try! It’s a perfect pairing for late summer and early autumn soups, stews, or chilis.
The zucchini adds confetti-like flecks of green to the bright yellow cornbread. And you can feel good about the extra boost of fiber and nutrients you added to this savory side dish!
Original publication date: September 21, 2020
The last of the summer garden bounty meets cooler weather comfort food in this savory Zucchini Cornbread.
1/2 cup cornmeal
1 1/2 cups all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1 tsp. garlic powder
1/2 cup plain Greek yogurt
1/2 cup milk
2 eggs
3 Tbsp. extra-virgin olive oil
2 cups fresh zucchini, grated on large holes of box grater, and squeezed to remove excess moisture
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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