Hi Friends….It’s zucchini season….
My garden is doing great this year and I hope yours is too.
I have a huge bounty of zucchini so I’m sharing my Zucchini Corn Bread Recipe with all of you. This recipe is easy to prepare, and it uses basic ingredients in your pantry. It takes no butter or oil, so it’s low fat. I used lemon yogurt for moistness.
Go out to your local farmers market and get some zucchini……
2 packages Jiffy Corn Muffin mix
1 cup flour
1 cup sugar
3 cups shredded zucchini
1 tsp lemon juice
1 tsp crated lemon peel
1 tsp cinnamon
1 small container plain low fat lemon yogurt
1 cup mixed chopped nuts and dried berries ( any variety)
I used chopped dried cranberries, sunflower seeds and almonds.
Makes 2 loaves
Mix : eggs and sugar until sugar is dissolved then add the zucchini, lemon juice, lemon peel.
Mix dry ingredients(flour, corn mix, cin, )
Add the dry ingredients to the zucchini mixture.
Add 3/4 cup of the nuts and all the berries and mix well
Pour into 2 greased loaf pans
Sprinkle remaining nuts on top of the batter
Cook for about 45 minutes at 350 degree or until golden brown
Let cool before serving.
Bye, Tia Maria