Zucchini Cornbread is an easy twist on your classic cornbread recipe and is easy to make from scratch! It’s ready in under 30 minutes and comes out light, fluffy, and moist.
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Experimenting with new recipes is so fun, and zucchini cornbread is one that does not disappoint! The zucchini in this recipe takes the cornbread to the next level by adding moisture, a subtle sweet taste, and color.
While this cornbread is made entirely from scratch, it only takes about 30 minutes to make! You can lather it with butter, drizzle it with honey, or serve it with a bowl of homemade chili.
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Why You’ll Love This Recipe
- Super quick: This recipe takes only 30 minutes.
- Goes with anything: It is the perfect side dish to go with recipes like chili, stews, and soups.
- Vege boost: By throwing in some zucchini, you’re getting a dose of goodness from vegetables with your comfort food!
Recipe Ingredients
- Yellow Cornmeal—Give your cornbread a nice color, classic flavor, and crisp exterior!
- Flour
- Zucchini—Don’t worry about peeling it first.
- Eggs
- Milk
- Sugar
- Butter
- Baking Powder and Baking Soda—To help provide a fluffy texture.
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Zucchini Cornbread
Step 1: Preheat the oven and grease a baking pan. In a medium bowl, add the cornmeal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
Step 2: Make a well in the center of the dry ingredients, and add the milk, eggs, and butter, then stir.
Step 3: Add the zucchini and stir.
Step 4: Add the batter to the prepared pan and place in the oven. Cook until the bread is golden brown. Allow the cornbread to cool.
Recipes FAQs
While we want some moisture for this recipe, too much can make your cornbread gummy. Nobody wants that! Here’s a quick fix: grab a clean kitchen towel or a few paper towels and give that shredded zucchini a good squeeze. You’re aiming for “mostly dry” rather than “bone dry”. This little step will help you nail the perfect texture every time. Easy peasy!
Yes, it’s possible, but remember: gentle mixing is key! When adding wet ingredients, combine just until everything comes together. Overmixing can lead to tough, tunnel-filled cornbread – not what we want! When it’s zucchini time, fold it in lightly until evenly distributed. The secret to soft, tender cornbread is treating your batter with a light touch.
Absolutely! Frozen zucchini is a game-changer for year-round baking. Here’s the scoop: shred your zucchini when it’s in season, freeze it, and voila – instant baking ingredient whenever you need it! When you’re ready to use it, just thaw it out. You can let it sit at room temp or run it under water if you’re in a hurry. Once thawed, drain off the excess liquid (a strainer works great for this). Here’s the cool part: you can skip the wringing-out step. That bit of remaining moisture? It’s perfect for keeping your bread nice and moist!
Expert Tips
- White whole wheat flour: You can use this instead of all-purpose flour; it will just give you a denser but still very tasty pan of cornbread!
- No need to peel zucchini: There is no need to peel the zucchini for this recipe! The skin can add a beautiful color and extra flavor.
- Beat the eggs: You will want to lightly beat the eggs before you add them to the dry ingredients so that they incorporate quicker!
- Yellow cornmeal: Make sure you grab yellow cornmeal, not white cornmeal.
More Side Dishes To Try
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Zucchini Cornbread
Ingredients
- 1 Cup Yellow Cornmeal
- 1 Cup All-pupose flour
- ⅓ Cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ cup milk
- 2 large eggs
- 4 tablespoons butter
- 2 cups zucchini
Instructions
- Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
- In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
- Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
- Add the zucchini and stir until just combined, don't over mix.
- Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
- Let the cornbread cool for 5 minutes and then serve warm.
Notes
- You can wring the zucchini out in a clean dish towel or blot it between a few layers of paper towel to help remove the extra moisture. Don’t skip this step or your cornbread will be gummy.
- This cornbread freezes well! Cut it into portions, wrap it tightly in plastic wrap and foil, then freeze, Thaw at room temperature when ready to enjoy.
- Try adding ½ cup of shredded cheddar cheese or ¼ cup of chopped jalapeños for a savory twist!
- If your batter seems too dry after adding the zucchini, don’t be afraid to add an extra tablespoon or two of milk to achieve the right consistency.
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