Pepper jack and zucchini cornbread

Oh, zucchini season... Once the zucchinis start to arrive, it's like we try to add them to everything. Grated zucchini in this and grated zucchini in that. But, in all honestly, that is OK by me. I love zucchini and enjoy finding different ways to use it. I was inspired to make this cornbread by this recipe which I modified a bit as seen below. The weather has become more bearable for using the oven, so it was the perfect time to give this cornbread a try. We just happened to have some leftover chili to eat up over the weekend and needed a side to go with it. I really love cornbread -- especially ones with cheese in them and/or a little kick from chiles. This cornbread is very savory and not sweet like many recipes that contain a lot of sugar. This was also the first time I tried sprouted wheat flour, but feel free to use all-purpose and/or some whole wheat flour.

Pepper jack and zucchini cornbread 
1-1/4 cups cornmeal
1 cup flour (all-purpose, whole wheat, or sprouted)
1/2 teaspoon fine sea salt
1 tablespoon baking powder
1 cup buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled, plus more for greasing
2 tablespoons honey
3 scallions, greens and whites thinly sliced
1 cup lightly packed grated zucchini
1-1/4 cups shredded pepper jack cheese

Preheat the oven to 350 degrees. Lightly butter a 9x9 inch baking dish.

Whisk together the cornmeal, flour, salt, and baking powder in a medium bowl. 

Whisk together the buttermilk, eggs, butter, and honey until well combined.

In a clean kitchen towel (or just using your hands) squeeze the zucchini to remove most of the water. Then stir in the scallions and zucchini in the wet ingredients. Add the dry ingredients to the bowl and stir until almost combined. Then add the cheese and stir until just combined.

Pour into the baking dish and spread evenly. Bake for about 27-30 minutes, until the edges are lightly golden and an inserted toothpick comes out clean. Let cool for about 10 minutes before cutting. Serve with butter, if desired.