Remember when your garden was overflowing with zucchini and you were throwing it into every dish imaginable? Maybe you shredded a bunch to make zucchini bread throughout the winter. Maybe you have no idea what I’m talking about, and you purchase your zucchini at the grocery store. And maybe you don’t even like zucchini.*
*what is wrong with you?
I was the former, and I’m sad zucchini season is over. When pinterest made its entrance into my life this summer, I pinned zucchini recipes like a mad woman and just as quickly forgot about them.
Then I decided to whip up a batch of lazy girls chili, a recipe I promised you and never delivered, and remembered this pin for zucchini cornbread. Cornbread is already the perfect complement to chili, so the addition of zucchini was very intriguing. Not just intriguing, it was *pinteresting.*
It was an amazing addition! I didn’t change anything in this recipe, which is very difficult for me. I think in the future I’ll swap the sugar for honey, but the recipe is delicious as is. Paula said she’d cut the sugar in half next time, but I didn’t find the muffins to be too sweet. I think they were the perfect combination of sweet and savory. They were also the perfect texture, not too dry as cornbread can tend to be.
So, if you’re
a freak like me well prepared for winter, and stalked up on shredded zucchini, click over to Half Baked and whip up a batch of zucchini cornbread muffins.
What is your favorite cornbread recipe?