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Zucchini Cornbread
Source: dLife

Moist cornbread made with shredded zucchini.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 131.3
Total Carbs 23.1 g
Dietary Fiber 1.9 g
Sugars 5.2 g
Total Fat 3.4 g
Saturated Fat 0.6 g
Unsaturated Fat 1.6 g
Potassium 221.1 mg
Protein 4.5 g
Sodium 133.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  cornmeal
1 cup  Flour, white, unbleached, enriched
0.3333 cup  sugar
1 tbsp  low sodium baking powder
0 1/2 tsp  salt
1 each  eggs
1 each  egg whites
1 cup  low fat buttermilk
2 tbsp  vegetable oil
1 cup  Corn, white, sweet, kernels, frozen
1 cup  chopped zucchini
  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.

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