Name: Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup zucchini, grated; 1 cup cornmeal; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons sugar; 2 eggs; 1 cup milk or buttermilk; 1/4 cup butter, melted or oil; 1/2 cup shredded cheese (optional); 2 tablespoons green onions or herbs (optional)

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Why You’ll Love This Recipe

This cornbread is soft, flavorful, and perfectly balanced between savory and slightly sweet. The zucchini keeps it extra moist without overpowering the flavor, making it a great way to incorporate vegetables into a classic dish. It’s easy to prepare and works well as a side, snack, or even breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini, grated
cornmeal
all-purpose flour
baking powder
baking soda
salt
sugar
eggs
milk or buttermilk
butter, melted or oil
shredded cheese (optional)
green onions or herbs (optional)

Directions

Preheat the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
Grate the zucchini and gently squeeze out excess moisture using a clean towel.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, beat the eggs, then mix in milk and melted butter or oil.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini and optional cheese or herbs.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Servings and timing

This recipe makes about 6 to 8 servings.
Preparation time is approximately 15 minutes, with a baking time of 25–30 minutes.

Variations

You can add corn kernels for extra texture and sweetness. For a spicier version, include diced jalapeños or a pinch of chili flakes. Swap some of the flour for whole wheat flour for a heartier result. Adding cheddar cheese gives it a richer, savory flavor.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at a low temperature or microwave briefly until warm. You can also freeze slices for up to 2 months and thaw before reheating.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and adds color and nutrients.

How do I keep the cornbread from getting soggy?

Squeezing out excess moisture from the zucchini helps prevent sogginess.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Can I use yellow squash instead?

Yes, yellow squash works just as well as zucchini.

Is this cornbread sweet or savory?

It’s mildly sweet, but you can adjust the sugar to your preference.

Can I add cheese?

Yes, cheese adds a rich and savory flavor.

What type of milk works best?

Buttermilk gives extra tenderness, but regular milk works fine too.

Can I make muffins instead?

Yes, divide the batter into a muffin tin and reduce the baking time slightly.

How do I know when it’s done?

A toothpick inserted in the center should come out clean.

Can I make it dairy-free?

Yes, use plant-based milk and oil instead of butter.

Conclusion

Zucchini Cornbread is a delicious and versatile bake that brings together wholesome ingredients and comforting flavor. Moist, tender, and easy to customize, it’s a wonderful addition to any meal or a satisfying snack on its own.

Zucchini Cornbread

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A moist and tender cornbread infused with fresh grated zucchini for added texture and flavor. This comforting bake balances subtle sweetness with a savory touch, making it perfect for any meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
Grate the zucchini and gently squeeze out excess moisture using a clean towel.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, beat the eggs and mix in milk and melted butter or oil.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini and optional cheese or herbs.
Pour the batter into the prepared dish and spread evenly.
Bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Notes

Squeeze zucchini well to avoid excess moisture.
Add corn kernels for extra texture and sweetness.
Include jalapeños or chili flakes for a spicy variation.
Use buttermilk for extra tenderness.
Store at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 5 g
Sodium: 300 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg