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Cornbread is a beloved staple in many cuisines, particularly in Southern cooking, where it often accompanies hearty meals like chili and barbecue. Its versatility allows for endless adaptations, making it a perfect canvas for both savory and sweet flavors. One delightful variation that has gained popularity is Cheddar Zucchini Cornbread. This recipe brings a unique twist to traditional cornbread by incorporating finely grated zucchini and sharp cheddar cheese, resulting in a moist and flavorful bread that is sure to please any crowd.

Cheddar Zucchini Cornbread

Discover a delicious twist on traditional cornbread with Cheddar Zucchini Cornbread! This unique recipe combines moist zucchini and sharp cheddar cheese for a flavorful and nutritious dish. Perfect as a side for chili or barbecue, it features a delightful texture and a tangy taste. Easy to prepare, this cornbread not only elevates your meals but also packs health benefits, making it a fantastic addition to any table. Enjoy it warm with butter or as a tasty snack anytime!
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Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional for a smoky flavor)

1 cup shredded zucchini (about 1 medium zucchini, with excess moisture squeezed out)

1 cup shredded sharp cheddar cheese

1/4 cup granulated sugar

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1/4 cup chopped fresh chives (optional, for a fresh touch)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare an 8-inch square baking dish or a similarly sized cast-iron skillet by greasing it with butter or oil to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and paprika, ensuring that there are no lumps and the ingredients are evenly combined.

      Incorporate Zucchini and Cheese: Gently fold in the shredded zucchini and sharp cheddar cheese into the dry mixture, making sure they are well distributed for a burst of flavor in every bite.

        Combine Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, buttermilk, vegetable oil, and eggs until the mixture is smooth and well blended.

          Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients, stirring gently just until everything is combined. Be cautious not to overmix—it's perfectly fine to have a few lumps in the batter.

            Add Chives: If you're using fresh chives, fold them gently into the batter for an extra layer of flavor and a pop of color.

              Pour and Bake: Transfer the batter into your prepared baking dish or skillet, smoothing out the top with a spatula for even baking. Bake in the preheated oven for 25-30 minutes. The cornbread is done when it's golden brown on top and a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the cornbread cool in the pan for about 10 minutes before slicing it into squares. Serve warm, with a pat of butter if desired for added richness.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 9 servings

                    - Presentation Tips: For an appealing presentation, serve the cornbread warm in a cast-iron skillet, garnished with a few extra chives on top. This rustic approach highlights the cornbread's vibrant colors and fresh ingredients.