Mamta
Mix grated zucchini with 1/4 teaspoon salt in a small bowl.
In a large bowl, mix cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika, and cheese. Add jalapeño, corn, and scallions, then mix again.
Beat the eggs in a medium bowl, then add buttermilk and maple syrup. Pour in the cooled melted butter and mix.
Place the zucchini in a cheesecloth or towel and squeeze out the extra liquid.
Pour the wet ingredients into the bowl. Gently fold in the zucchini. Press the dough into the buttered skillet and smooth the top.
Place on the middle rack and bake for 35-40 minutes until golden and puffed.
Your perfect zucchini cornbread is ready. Slice and serve warm.