Zucchini Cornbread is a delightful twist on a classic cornbread recipe. Made with cornmeal and shredded zucchini, it is moist, fluffy, and slightly sweet.
This recipe is the perfect summer side dish, and it is a great way to use up at least a small part of a surplus of summer zucchini. It just might become your new favorite cornbread – especially if you top it with honey butter!
Zucchini Cornbread Ingredients
This is just a quick overview of the ingredients that you’ll need for the best zucchini cornbread recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Yellow Cornmeal
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Butter, melted and cooled ( + extra to coat the baking dish)
- Granulated Sugar
- Large Eggs
- Buttermilk – If you don’t have buttermilk, you can make a substitute with milk and vinegar or lemon juice (amounts noted below.)
- Shredded Zucchini – You can squeeze the liquid out of the zucchini as is done in other zucchini bread recipes, but I find that it adds to the moistness of the cornbread. (However, if you use frozen shredded zucchini, allow it to thaw, then squeeze out excess liquid with a cheesecloth or clean kitchen towel.)
Can You Use Squash?
Yes! I make this with yellow squash all the time. I have also used different varieties of zucchini and tromboncino squash.
How to Make Zucchini Cornbread
- Grate your zucchini if you have not already done so and preheat your oven to 400°F.
- Drop about a tablespoon of butter into an 8×8 or 9×9 square baking pan or a small skillet and set it in the oven as it preheats. (Different baking times are listed below.)
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter and sugar together.
- Combine the eggs and buttermilk, then combine this with the butter and sugar.
- Fold the wet ingredients into the dry ingredients, and stir until just combined.
- Stir in the shredded zucchini and fold gently to combine.
- 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.
- 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.)
Baking Times
25-35 minutes for a 9×9 dish, a pie pan, or a small skillet (10-inch)
35-40 minutes for an 8×8 dish
Allow the cornbread to cool slightly before you slice it, then serve with honey butter. This fluffy zucchini bread is the perfect summer side dish!
Variations
- Make it Savory – Exclude or reduce 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!
Helpful Tips
- Preheat the baking dish so that you get extra crispy edges on your cornbread.
- Try not to overmix your cornbread or it will be tough.
- If you have a lot of fresh zucchini, grate it with a food processor to make it easier.
- Freeze extra grated zucchini to use for later. (I like to freeze 1-2 cups of packed zucchini at a time.)
- If you don’t have buttermilk, you can make a buttermilk substitute. Add a tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup, then fill it up to the ⅔ line with whole milk. Let it sit for 10 minutes, then stir before using it.
Storage
Once cooled, store cornbread in an airtight container. Since there is zucchini in the cornbread, it has more moisture than regular cornbread, so it will grow mold quickly, especially if you live somewhere that is humid.
If you won’t be able to eat it right away, I recommend freezing the cornbread in portions.
I like to make large quantities and freeze cornbread for later, especially when I have a ridiculous amount of zucchini.
Pin this to save it for later!
Pin ItHow to Freeze Cornbread
Wrap small portions of cornbread in plastic wrap, then freeze them. Once frozen solid, vacuum seal or put the portions in a freezer bag and suck all the air out of the bag.
You can also wrap the portions in foil for an extra layer of protection from freezer burn. For more information about freezing cornbread, be sure to check out my blog post about how to freeze cornbread.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Zucchini Cornbread
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 8×8 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 9×9 dish, a pie pan, or a small skillet (10-inch) 35-40 minutes for an 8×8 dishButtermilk 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
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve with Cornbread
I love to serve this as a side with any dinner – red beans and rice, fried chicken and collard greens, chili, or with ribs and baked beans.
It’s one of my favorite recipes in the freezer when I need a last minute starchy side, especially in the early fall when we start making soups, chilis, and stews again!
