Zucchini Cornbread

01Method

1. 1

   Heat the oven to 400°F (200°C). Grease a 10-inch cast-iron skillet and set it in the oven to preheat while you prepare the batter.

2. 2

   Combine the zucchini, milk, onion, eggs, and vegetable oil in a blender; pulse 5 to 8 times until everything is well blended and the vegetables are finely chopped.

3. 3

   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Pour the blended zucchini mixture into the dry ingredients and stir until just combined, then fold in the cheddar cheese.

4. 4

   Using oven mitts, remove the hot skillet from the oven and carefully pour the batter in, smoothing the top with a spoon. Bake for about 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.