Zucchini Cornbread

Ingredients

• 6 cups grated zucchini
• 2 cups coarse yellow cornmeal
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1-1/2 cups milk
• 2 teaspoons salt, divided use
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 2 tablespoons minced fresh basil (or 2 teaspoons dried basil)

Directions

1. Place zucchini in a a colander. Toss with 1 teaspoon salt. Place a plate and a heavy can on top of zucchini to weigh it down. Let it sit for 30 minutes. Rinse and squeeze dry. Set aside.
2. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 x 2-inch pan. Line bottom with parchment or waxed paper; grease. Set aside.
3. In a large bowl, whisk or sift together cornmeal, flour, sugar, baking powder and reserved 1 teaspoon salt. In a small bowl, beat eggs, milk and basil together. Add to flour mixture and stir just until combined. Stir in drained zucchini. Spoon batter into prepared pan.
4. Bake on lower shelf of oven until golden brown, about 40 minutes. Cool for 10 minutes in pan. Invert onto a serving platter. Remove paper, slice and serve. This is best served warm.
5. Yield: 16 servings.