Nutrition
My Cookbooks
E-COOKBOOKS
Zucchini Cornbread
- prep: 25 min
- cook: 3 hr 40 min
- total: 4 hr 5 min
Print
SaveSummary
This zucchini-flecked cornbread walks a delicious line between sweet and savory.
Ingredients
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 large zucchini (about 10 ounces)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup medium-grind cornmeal
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 287 % Daily Value *
- Total Fat: 12 g 18.48%
- Saturated Fat: 7 g 36.56%
- Trans Fat: 0 g %
- Cholesterol: 31 mg 10.38%
- Sodium: 371 mg 15.47%
- Calcium: 40 mg 3.96%
- Potassium: 72 mg 2.06%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.83%
- Zinc: 0 mg 0%
- Total Carbohydrate: 41 g %
- Dietary Fiber: 2 g 8.61%
- Sugar: 10 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 7.24%
- Vitamin C 0.26%
- Vitamin D 0.04%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
