Zucchini Corn Bread
Hi and welcome to our website!
So many delicious zucchini recipe to make and one don't know what one to make first.
I say make them all!!!!!
I have tips on how to preserve the zucchini to have all year round and the same for corn.
So make yourself a cup of tea and sit back and watch our short video tutorial to make yours today!!!
Zucchini and corn is two of the main ingredients in this recipe.
We hope you are excited to make our recipe today...
Now I will share a few tips on how to preserve your zucchini and corn for over the winter.
Please continue on to our recipe and full video tutorial. Send me a message if you like to know more about this recipe or any of our recipe available.
https://www.bonitaskitchen.com/cookbook
https://wildnorthgear.co/products/untitled-aug14_19-17
Ingredients
- Zucchini - 2 cups, shredded
- Corn - 1 cup, blended or chopped
- Sugar - ½ cup
- Oil - 3/4 cup
- egg - 1 large
- All - purpose flour - 2 cups
- baking powder - 2 tsp
- Baking soda - ½ tsp
- Sea salt - ½ tsp
- vanilla - 1 tsp
- nutmeg - ¼ tsp
- orange juice - ¼ cup
- cinnamon - 1 tsp
- brown sugar - 1 or 2 tbsp
Instructions
Method:
Peel and shred zucchini and crush or blend corn first and then add in to a mixing bowl. Then add the zucchini, oil, egg, vanilla, orange juice, sugar and sea salt. Mix together just to blend together.
Then add sifted all purpose flour, baking powder, baking soda and nutmeg to mix with wet ingredients until all blended together.
Prepare one large loaf pan or two little pans by oiling them or line with a piece of parchment paper. Add batter and then top with a sprinkle of brown sugar and cinnamon over top.
Preheat your oven to 350ºf and bake for 45 minutes or until toothpick clean.
When baked remove from oven and run a fine along the sides and remove the cakes from the pans unto a cooling rack. Cover with a tea towel and let come to room temp before cutting…Or cut hot if you can’t wait!!
Bonita’s Tips:
I like making two small loafs to gift one.
Use a Splenda or low sugar to replace the white sugar and unsweetened orange juice to make it diet friendly.
Buy zucchini seasonal and grate or chop to freeze for winter recipes.
Allergens
If you are looking to make something with your zucchini we have lots of amazing recipes to help you get started. This one got fresh or frozen corn and it makes this bread so good. These two ingredients work well together…
After you add brown sugar and cinnamon over the top, preheat your oven to 350ºf and bake for 45 minutes to one hour.
Depending on your oven.
This batter can make 6 or 8 muffins, bake for 35 minutes or until toothpick clean.
You can also put into a bundt pan and bake for the same 45 to 60 minutes depending on your oven.
Just look how lovely this Zucchini Corn Bread is, the texture is prefect and the taste is a blend of corn and zucchini with a pop of cinnamon and brown sugar mix.
So lovely!!
Thank you so much for stopping by and we hope you get to make our delicious Zucchini Corn Bread soon…Please leave us a message before you go and don’t forget to watch our short video tutorial… On behalf of myself, RMHussey Productions and Team.
Plus from our kitchen to yours!!
Have a wonderful day!!!
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