FARMHOUSE ZUCCHINI SPOONBREAD

1 lb zucchini, ends trimmed, coarsely grated
2 tsp salt
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tsp baking powder
1 cup buttermilk
2 large eggs
1/4 cup (1/8 lb.) butter or margarine, melted
1/2 cup shredded cheddar cheese
1/4 cup minced onion
2 Tbsp chopped green bell pepper (optional)

In a colander, mix zucchini with salt and crush gently with your hands; set aside 30 minutes to drain. Rinse well under cool running water. With your hands, squeeze as much moisture from squash as possible. Lay squash out on towels and pat dry.

In a large bowl, mix flour, cornmeal and baking powder. Add buttermilk, eggs and melted butter, whisk to blend well.

Stir in zucchini, cheese, onion and bell pepper. Pour mixture into a buttered 9-inch-square baking pan.

Bake in a 425 degree oven until top is golden, about 30 minutes. Spoon onto plates.

Makes 8 servings
Source: Sunset Recipe Annual, 1990 Edition