Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months. 
ZUCCHINI CORNBREAD 
Ingredients:

1 zucchini, chopped

1 1/2 cups yellow cornmeal 

1 1/2 cups flour

1 tablespoon baking powder 

1/4 teaspoon salt

1/4 cup sugar

2 eggs, beaten

1/2 cup vegetable oil

1 1/4 cup skim milk

2-3 jalapeño peppers, seeded and chopped

1 teaspoon red pepper flakes

1 cup cheddar cheese, shredded

For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping
Instructions:

Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crusty. 

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