Zucchini Cornbread


  • ½ cup zucchini
  • ⅓ cup extra virgin olive oil
  • 1 ½ cup nonfat milk
  • 2 tsp apple cider vinegar
  • 2 cup yellow cornmeal
  • ¾ cup whole wheat flour
  • 4 Tbsp brown sugar
  • 2 tsp baking powder
  • ½ tsp salt


(approx. 1 2x2 square; makes 16 servings)

136 calories; 21 gram carbohydrate; 5 gram fat; 3 gram protein; 2 gram dietary fiber
Average cost for a family of four: $2.57


Preheat oven to 350°F. Use a paper towel to pat out the moisture of the grated zucchini. Add the first 4 (wet) ingredients in a small bowl and stir together until well incorporated. In a large bowl, whisk together the remaining 5 (dry) ingredients. Add the wet ingredients to the dry ingredients until well combined. Use a spatula to transfer batter into an 8×8 baking dish that has been lightly sprayed with cooking spray. Place in oven for 30 minutes or until light golden. Allow to cool before cutting.