Zucchini Cornbread

 My husband Nate and I have had a garden every year we've owned our home; closed in March and had a garden established by mid April! I say we, I really mean HE since Nate does all of the gardening from seed! There is nothing like going out and grabbing a fresh crisp cucumber or a green bean right out of the garden, not to mention cheaper! You can't beat getting a gazillion zucchini for 1 dollar! 

    Speaking of zucchini, when I say gazillion, I'm only slightly exaggerating. These vegetables tend to grow well in North Carolina and produce in large quantities, so we're always trying to find different ways to utilize them. We've used them in omelets and in casseroles, we've grilled them, we've thrown them in rice etc but my mother in law Mary brought the best dish yet: a southern favorite with a twist: Zucchini Cornbread!! It was the talk of the table; very moist and so yummy I thought I'd share!

                                               

    Mary came up with this recipe by researching different recipes for this dish and combining    the best elements to create her own twist on this southern delight!

Zucchini Cornbread

2-3 cups grated zucchini 
1/2 tsp. salt
3 eggs
2 tablespoons butter melted plus more butter to coat the pan.
1 cup milk
2 tablespoons sugar or honey
1 cup grated cheese* 
2 cups self-rising cornbread mix
1/4 tsp. cayenne (optional)

*Preheat oven to 400 degrees. 
*Place grated zucchini in a colander lined with a kitchen cloth.  
*Sprinkle zucchini with salt and allow it to drain for about 
30 minutes, and then squeeze out excess water. 
*Mix dry ingredients in a bowl then add 
wet ingredients stirring until just combined. 
*Fold in cheese and zucchini last. 
*Pour batter into a buttered, 8 or 9-inch baking dish and bake at 
400 degrees for 30-35 minutes!

  * I used cheddar cheese, but pepper Jack would

     be delicious or even Parmesan and garlic. Yum!