Studded Zucchini Cornbread 2.0 Recipe

Looking for an easy Studded zucchini cornbread 2.0 recipe? Learn how to make Studded zucchini cornbread 2.0 using healthy ingredients.


Submitted by Rae0Light

Makes 8 servings



Great breakfast. Bake on a weekend, grab and go in the morning

Recipe Ingredients for Studded zucchini cornbread 2.0

0.75 cup, mashed Squash, Summer, Zucchini, Includes Skin
1 cup Yellow Corn Meal
1 cup Wheat Flour, White, All-purpose, Enriched, Bleached
0.75 tsp Baking Soda
0.25 Teaspoon Baking Powder
0.25 tsp Salt, Table
0.5 cup Sauce Apple Unsweetened
1 tbsp Butter
1 large Egg, Whole
0.75 cup Soy Milk, Fluid
1 oz (20 halves) Pecans
1/2 cup (not packed) Raisins, Seedless

Recipe Directions for Studded zucchini cornbread 2.0

  1. Whisk dry ingredients in bowl

  2. Whisk wet ingredients in bowl

  3. Mix together

  4. Fold in zucchini, pecans and raisins

  5. Bake at 350 in greased cast iron skillet for 15-20 minutes

Categories

Bake

Nutrition Facts
Serving Size 113.9g
Amount Per Serving
Calories
213
Calories from Fat
51
% Daily Value*
Total Fat
5.7g
9%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
232mg
10%
Potassium
192mg
5%
Total Carbohydrates
37.1g
12%
Dietary Fiber
3.2g
13%
Sugars
8.1g
Protein
5.4g
Vitamin A 9% Vitamin C 6%
Calcium 2% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
   
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