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Zucchini Cornbread Recipe

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This recipe for Zucchini Cornbread, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jo (Naomi Carter) Nelson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c zucchini, shredded
3 eggs beaten
2 hot peppers, chopped
1 sm onion, chopped
1/4 c flour
1 1/4 c self rising cornmeal
3/4 c cottage cheese
1/4 c sugar or 2 T Splenda
1/2 tsp salt
1 stick butter, melted

Directions:
Directions:
Mix all ingredients. Pour into 9x13 baking dish. Bake at 400 for approximately 35 minutes.

 

 

 

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