Tuesday, August 29, 2006

Zucchini-Corn Bread

Its been while since I posted so I decided that I would go ahead and make a comment about what I came up with this weekend. I had some zucchini that was soon to be past its prime and I didn't feel like making traditional zucchini bread so I got a little creative and made zucchini corn bread. Its was basically just corn bread that had shredded zucchini added to the batter (with a little bit of nutmeg). I reduced the amount of milk that I would normally have in the corn bread since zucchini is somewhat moist.

I think that it took a little longer than normal to bake, but I can't be certain since I did it in the toaster oven instead of the full sized oven. Most baking usually takes longer in the toaster oven.

It came out looking just like corn bread but with some green specks throughout. Flavor-wise, it was tasted like a normal corn bread (I think the nutmeg and zucchini added a little flavor, but no over powering flavors); but, it was very very moist. It wasn't soggy or undercooked, just moist.
For the most part, it was just like regular corn bread. So, I guess in the end I made the corn bread a little healthier by adding another vegetable to the mix.

Oh, sorry, no picture on this one. It's not all that exciting to look at anyway (its just corn bread).

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