Zucchini and Herb Cornbread Recipe

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6 C grated zucchini
2 t salt
2 C cornmeal
1 C all-purpose flour
3 eggs, beaten
1 T baking powder
3 T sugar
1 1/2 C milk
2 T fresh basil or 2 t dried

Preheat the oven to 350F.

Place the zucchini in a colander and sprinkle with 1 t of the salt. Toss to coat. Weight with a heavy plate, and drain for 30 minutes.

Sift together the cornmeal, flour, sugar, baking powder and remaining 1 t salt.

Mix the eggs, milk and basil. Combine the dry and wet ingredients and stir to mix.

Rinse the zucchini and squeeze out the liquid. You should have 3 cups of zucchini. Stir the zucchini into the batter.

Grease a 9-inch springform pan and pour in the batter. Bake for 40 minutes. Cool for 10 minutes before serving. Cut into wedges and serve.

8 servings.

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