Source: dLife

Moist cornbread made with shredded zucchini.

Servings

1 cooking spray
1 cup cornmeal
1 cup Flour, white, unbleached, enriched
0.33 cup sugar
1 tbsp low sodium baking powder
0.5 tsp salt
1 eggs , beaten
1 egg whites , beaten with whole egg
1 cup low fat buttermilk
2 tbsp vegetable oil
1 cup Corn, white, sweet, kernels, frozen , thawed (or fresh)
1 cup chopped zucchini , shredded

1 Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish or muffin pan with cooking spray and set aside.
2 In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3 In a separate bowl, beat egg and egg white, whisk in buttermilk and oil.
4 Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini.
5 Pour batter into prepared pan. Bake until crust is golden brown and a toothpick inserted in center comes out clean, about 20 to 25 minutes. Serve warm.

Zucchini provides the moisture in this cornbread recipe.