How To Make Thanksgiving Corn and Zucchini Bread Recipe
This savory bread combines sweet corn and zucchini for the perfect Thanksgiving side dish.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cornmeal
- 1 cup grated zucchini
- 1/2 cup corn kernels
- 1/4 cup chopped fresh parsley
- 2 tbsp maple syrup
- 2 eggs
- 1/4 cup melted butter
- 1/2 cup milk
Instructions
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Preheat oven to 350°F.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and cornmeal.
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Add zucchini, corn, parsley, maple syrup, eggs, butter, and milk to the bowl and mix until well combined.
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Pour batter into a greased 9×5 inch loaf pan and smooth out the top.
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Bake for 40-45 minutes or until a toothpick comes out clean.
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Let bread cool for a few minutes before slicing and serving.
Nutrition
- Calories : 383kcal
- Total Fat : 17g
- Saturated Fat : 9g
- Cholesterol : 121mg
- Sodium : 784mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 10g
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