Zucchini Cornbread

Name: Zucchini Cornbread
Yield: 9 servings
Ingredients: 1/4 cup self-rising flour; 1/4 cup sugar; 3/4 cup unsalted butter; 3 large eggs; 3/4 cup cottage cheese; 1 3/4 cups chopped zucchini; 1 1/2 cups self-rising corn meal

Delicious and easy to make cornbread variation.

Servings: 9
Type: Baked

Ingredients

1/4 cup self-rising flourNutrition
1/4 cup sugarNutrition
3/4 cup unsalted butterNutrition
3 large eggsNutrition
3/4 cup cottage cheeseNutrition
1 3/4 cups chopped zucchiniNutrition
1 1/2 cups self-rising corn mealNutrition

Directions

1Shred zucchini.
2Combine ingredients and mix well.
3Bake in greased pan at 350 °F (175 °C) for 35 minutes.

Nutrition per serving

Nutrition Facts

Per 1 serving (109 g)

Calories277

Total Fat17.3 g

Saturated Fat10.1 g

Trans Fat0 g

Cholesterol111 mg

Sodium398 mg

Total Carbohydrate23.9 g

Dietary Fiber1.6 g

Sugars6.6 g

Protein6.7 g

Potassium: 154 mg

Per 100 g

Calories: 254
Protein: 6.2 g
Carbs: 21.9 g
Fat: 15.8 g

277kcal

Protein 10%
Carbs 34%
Fat 56%

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Recipe and nutrition data powered by FatSecret. Values are per serving and may vary with preparation.