Corn Bread with Zucchini and Carrots

1 h


1 bread

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4.2 195


Adjust Servings
100 g corn flour
50 g all purpose flour
1/2 tsp baking powder
1/2 zucchini
1 carrot
50 mL olive oil
200 mL yogurt Greek yogurt, sour cream, kefir
salt and pepper




Grind the zucchini and the carrot.
In a medium sized bowl mix the flour together. Add baking powder, salt and pepper.
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In a measuring cup put the liquid ingredients and mix until the combine.
Add the liquid ingredients to the flour. Mix nicely.
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Add the grinded zucchini and carrot to the batter.
Mix with a cooking spoon until everything combines.
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Heat the oven to 200 C.
Place the corn bread in a heat-resistant pan. Put the pan in the oven and bake for approximately 30 min or until a toothpick inserted in the middle comes out clear.
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Cut the bread into slices. Can be served with a piece of white cheese, such as Greek feta cheese, or with plain yogurt.
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This corn bread recipe can also be made with eggs. For this amount, 1 large egg can be mixed in the measuring cup, with the rest of the liquids.
This corn bread recipe can also be made with cheese. For this amount, approximately 100 g of white cheese (Greek feta cheese) can be can be added with the zucchini and carrot.
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