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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.

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)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.
  2. Grate the zucchini and gently squeeze out excess moisture using a clean towel.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
  4. In another bowl, beat the eggs and mix in milk and melted butter or oil.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in the grated zucchini and optional cheese or herbs.
  7. Pour the batter into the prepared dish and spread evenly.
  8. Bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
  9. 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

Find it online: https://thefamilycooking.com/zucchini-cornbread/