Zucchini Cornbread

1/2 cup cornmeal

1 1/2 cups all-purpose flour

2 Tbsp. granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

1 tsp. garlic powder

1/2 cup plain Greek yogurt

1/2 cup milk

2 eggs

3 Tbsp. extra-virgin olive oil

2 cups fresh zucchini, grated on large holes of box grater, and squeezed to remove excess moisture

1. Preheat oven to 350 degrees F. Lightly grease square 8x8” baking dish, and set aside.
2. In a large bowl, combine all dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder.
3. In a 2-cup measuring cup, combine wet ingredients: Greek yogurt, milk, eggs, and olive oil. Stir to combine well.
4. Pour wet ingredients into dry ingredients and stir to combine. Just before everything comes together, add grated zucchini, and gently fold until the batter comes together (no dry clumps remain).
5. Pour batter into prepared 8x8” baking dish. Bake for 45-50 minutes, until toothpick inserted in the center comes out clean.
6. Let cool for 20-30 minutes, and serve warm.