1 Cup coarsely chopped zucchini 1 Cup all-purpose flour
1 Cup milk 2 Tbl white sugar
2 eggs 4 Tsp baking powder
1/4 Cup vegetable oil 1 Tsp salt
1 1/4 Cup cornmeal 1 Cup shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan. Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes.