* Exported from MasterCook *
 
                             Zucchini Cornbread
 
 Recipe By     :The Global Vegetarian, Jay Solomon
 Serving Size  : 12    Preparation Time :0:00
 Categories    : The Global Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   1                cup  yellow cornmeal
   1                cup  unbleached all-purpose flour
      1/3           cup  sugar
   1         tablespoon  baking powder
      1/2      teaspoon  salt
   1              large  egg -- beaten
   1              large  egg white -- beaten
   1                cup  buttermilk
   2        tablespoons  canola oil
   1                cup  corn kernels
   1                cup  shredded zucchini
                         vegetable cooking spray
 
 Preheat the oven to 375 ° F.
 
 In a medium mixing bowl, combine the cornmeal, flour, sugar, baking powder, and
  salt.  In a small bowl, whisk together the eggs, buttermilk, and oil.  Gently 
 fold the liquid ingredients into the dry ingredients until the batter is formed
 .  Fold in the corn and zucchini.  
 
 Pour the batter into a lightly sprayed 8-inch square or round baking pan.  Bake
  for 20 to 25 minutes, until the crust is lightly browned and a toothpick inser
 ted in the center comes out clean.  Remove from heat and let cool for a few min
 utes before cutting.  Serve warm.
 
 
                                     - - - - - - - - - - - - - - - - - - - 
 
 Per serving: 112 Calories (kcal); 3g Total Fat; (24% calories from fat); 3g Pro
 tein; 19g Carbohydrate; 16mg Cholesterol; 243mg Sodium
 Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/
 2 Other Carbohydrates
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0