Directions:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.09 Kcal (1206 kJ) | ||
| Calories from fat | 121.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 21% | |
|---|---|---|---|
| Cholesterol | 56.36mg | 19% | |
| Sodium | 417.45mg | 17% | |
| Potassium | 551.17mg | 12% | |
| Total Carbs | 33.3g | 11% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 1.6mg | 9% | |
| Calcium | 265.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 202.77 Kcal (849 kJ) | ||
| Calories from fat | 85.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 21% | |
|---|---|---|---|
| Cholesterol | 39.67mg | 19% | |
| Sodium | 293.82mg | 17% | |
| Potassium | 387.95mg | 12% | |
| Total Carbs | 23.44g | 11% | |
| Sugars | 2.97g | 17% | |
| Dietary Fiber | 1.65g | 9% | |
| Protein | 7.01g | 20% | |
| Vitamin C | 7.6mg | 18% | |
| Iron | 1.1mg | 9% | |
| Calcium | 187.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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