When I was digging through the fridge I found some zucchini that I had forgotten about and some spinach from that salads we'd been eating. I thought about it and decided to try baking it into cornbread. I looked online and I didn't find anything that included spinach, but several that used shredded zucchini. I also found one that lined the bottom of the pan with zucchini slices.
So, I shredded up some zucchini, which is not really all that easy, and chopped up some spinach. I made the cornbread according to the directions on the container. Since I live in CO, I use self-rising flour and I've noticed that it is fluffier than regular flour. I added about 1/3 cup of shredded zucchini and 1/2 cup chopped spinach to the batter. I lined my pan with zucchini slices and poured the batter over it and then baked as usual.
To be honest, I'm not a squash person. I've really never cared for most of them. I like the spaghetti squash and butternut squash the best. I really don't like yellow squash and zucchini is about a step above that. But, I'm trying to be more open because I want Hayden to eat well and be exposed to lots of foods. I was truly nervous about the cornbread.
It was actually delicious! I didn't like the slices on the bottom, but I choked them down like a trooper. Otherwise, it was good. The zucchini and spinach flavor were not overpowering, but it was noticeable. It even reheated well, which is good because I can't waste food! I was pretty impressed with myself, dinner was a hit with everyone and I felt good about adding a little green to the meal.
