Zuccini CornbreadSubmitted by tadpole185
Makes 8 servings
|
|
A tasty recipe that my mother gave to me.
|
Ingredients
| 3 |
cups zucchini |
| 1/3 |
cup oil |
| 1/4 |
cup water |
| 1 |
medium onion |
| 1/4 |
teaspoon salt |
| 3 |
eggs |
| 1 1/4 |
cups cornmeal |
| 1/4 |
cup flour |
Directions
- Preheat oven to 350.
- Slice the zucchini thinly.
- Finely dice 1 medium onion.
- Combine eggs, oil, and water into a mixing bowl. Stir well.
- Stir in cornmeal and flour. I use Jiffy Cornbread mix rather than cornmeal and flour separately.
- Add onion and zucchini. Mix well, but try not to crush the vegetables.
- Pour mixture into a well greased loaf pan. Bake until top is golden brown and a toothpick inserted comes out clean.
Categories
Breads, American, Bake, Vegetarian, Kosher
|
Serving Size 112.3g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 20.5g 7%
|
|
|
|
|
|
|
|
| Vitamin A 4% |
• |
Vitamin C 13% |
| Calcium 2% |
• |
Iron 7% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
