Zucchini Cornbread

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three pieces of yellow cornbread on white plate with green zucchini in background.

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This light and fluffy zucchini corn bread is sweet and moist thanks to the addition of grated zucchini. Super easy to make and done in around 30 minutes!

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 221kcal

Author: Melissa Griffiths

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.

Nutrition