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all purpose flour
measure with the fluff/scoop/and level method
packed light brown sugar
packed cup shredded zucchini
Set oven to 400F
Sift together the flour, cornbread, brown sugar, baking powder, salt and cinnamon in a small bowl.
In a large bowl, whisk the eggs, then add the oil, buttermilk, and shredded zucchini.
Add the dry ingredients to the wet, and stir until just combined.
Turn batter into a greased 9" spring form pan. Spread out the batter evenly.
Bake for about 30-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
https://theviewfromgreatisland.com/zucchini-cornbread/ December 11, 2013