Zucchini Cornbread

5 from 1 vote

Zucchini Cornbread is a delightful twist on a classic cornbread recipe. Made with cornmeal and shredded zucchini, it is moist, fluffy, and slightly sweet.

Prep Time15

Cook Time30

Total Time45

Servings: slices

Calories: 265kcal

Author: Kari

Ingredients

¾ cup yellow cornmeal
1 ¼ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup butter melted and cooled
⅓ cup sugar
2 large eggs
⅔ cup buttermilk
1 cup zucchini grated and very tightly packed

Instructions

Grate your zucchini if you have not already done so and preheat the oven to 400°F.
1 cup zucchini
Drop about a tablespoon of butter into an 8x8 or 9×9 square baking pan or a skillet and set it in the oven as it preheats.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
¾ cup yellow cornmeal, 1 ¼ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In another bowl, whisk the melted butter and sugar together.
½ cup butter, ⅓ cup sugar
Combine the eggs and buttermilk, then combine this with the butter and sugar.
2 large eggs, ⅔ cup buttermilk
Fold the wet ingredients into the dry ingredients, and stir until just combined.
Stir in the shredded zucchini and fold gently to combine.
1 cup zucchini
Remove the warm baking dish from the oven and turn it so the butter runs up the sides of the pan.
Pour the batter into the prepared dish and return it to the hot oven. (If the dish is glass, set it on a trivet or towel while you pour - not a cold surface or the glass can explode.)
Bake for about 30 minutes, depending on the size of the pan* that you use, until the top is golden brown and a toothpick inserted into the center comes out clean. (Without wet batter on it - crumbs are okay.)
Allow the cornbread to cool slightly before you slice it, then serve with honey butter.

Notes

Baking Times

25-35 minutes for a 9x9 dish, a pie pan, or a small skillet (10-inch)

35-40 minutes for an 8x8 dish

Buttermilk Substitute

Add 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Fill with milk to the ⅔ line. Let sit for 10 minutes, then stir before using.

Helpful Tips

Preheat the baking dish for extra crispy edges on your cornbread.
Try not to overmix your cornbread or it will be tough.
Grate zucchini with a food processor to make it easier.
Freeze extra grated zucchini to use for later. (I like to freeze 1-2 cups of zucchini at a time.)

Variations

Make it Savory - Exclude the sugar and add ½ cup shredded cheddar cheese, ½ cup fresh corn, and 1-2 diced jalapeños.
Use Different Types of Squash - This recipe works great with yellow squash!

Storage

Once cooled, store in an airtight container or freeze in small portions.

Nutrition