sf wrote:

> Zucchini Cornbread...from the kitchen of One Perfect Bite
>
> Ingredients:
>
> 6 cups grated zucchini
> 2 cups coarse yellow cornmeal
> 1 cup all-purpose flour
> 3 large eggs, beaten
> 1-1/2 cups milk
> 2 teaspoons salt, divided use
> 3 tablespoons sugar
> 1 tablespoon baking powder
> 2 tablespoons minced fresh basil (or 2 teaspoons dried basil)
>
> Directions:
>
> 1) Place zucchini in a colander. Toss with 1 teaspoon salt. Place a
> plate and a heavy can on top of zucchini to weigh it down. Let it sit
> for 30 minutes. Rinse and squeeze dry. Set aside.
>
> 2) Preheat oven to 350 degrees F. Lightly grease an 8 x 8 x 2-inch
> pan. Line bottom with parchment or waxed paper; grease. Set aside.
>
> 3) In a large bowl, whisk or sift together cornmeal, flour, sugar,
> baking powder and reserved 1 teaspoon salt. In a small bowl, beat
> eggs, milk and basil together. Add to flour mixture and stir just
> until combined. Stir in drained zucchini. Spoon batter into prepared
> pan.
>
> 4) Bake on lower shelf of oven until golden brown, about 40 minutes.
> Cool for 10 minutes in pan. Invert onto a serving platter. Remove
> paper, slice and serve. This is best served warm.
>
> Yield: 16 servings.

By "grated zucchini" do you suppose the recipe means grated on a box grater?
Or would finely-shredded (e.g., using a food processor) work? In my
experiments with zucchini over the last several months, I've seen a marked
difference in cooking characteristics between the two different
preparations. Like many other gardeners this time of year, we have a couple
Brobdingnagian zucchini sitting on our counter, and grating them on a box
grater would take the better part of an hour, but I'll do it if it's worth
the trouble. (Of course, just one of those things would yield a *lot* more
than six cups of grated zucchini, but this recipe could provide a good way
to use up some of it.)

Bob