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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Cornbread

Source: dLife

Moist cornbread made with shredded zucchini.

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 3.4 Fat, 0.1 Vegetables, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 0.7 Starch, 0.0 Lean Meat

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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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 cup cornmeal 1.0
1 cup Flour, white, unbleached, enriched 0.3333
0.3333 cup sugar 1.0
1 tbsp low sodium baking powder 0.5
0 1/2 tsp salt 1.0
1 each eggs 1.0
1 each egg whites 1.0
1 cup low fat buttermilk 2.0
2 tbsp vegetable oil 1.0
1 cup Corn, white, sweet, kernels, frozen 1.0
1 cup chopped zucchini

Directions

Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish or muffin pan with cooking spray and set aside.
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, beat egg and egg white, whisk in buttermilk and oil.
Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini.
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.