Light and fluffy zucchini cornbread that is sweet and moist thanks to the addition of grated zucchini – on the table in around 30 minutes!
It’s that time in the summer when the zucchini is still here and we are still trying to use it in all the things. Don’t get me wrong, I love the stuff and literally use it in everything this time of year. I am, however, getting a little more creative than just zucchini muffins or sautéing it up to go with dinner. This recipe for quick and easy zucchini cornbread is one such creative endeavor! Maybe throwing zucchini in cornbread isn’t the most common thing ever, but it results in a tender, moist cornbread with the prettiest little flecks of green in it.
You can’t really taste the zucchini in the cornbread so you just end up with a nice sweet corny-cornbread that’s perfect as a simple side to go with all things soup, stew, and chili this fall. I shred and freeze loads of my zucchini so that I can make recipes like this all winter long.
Cornbread in all forms is one of my favorites sides to make for dinner. It only takes a few minutes to toss everything together and stir. You can finish making the rest of dinner while it bakes. Fresh warm bread always goes over well in my house. I can’t wait for you to try this recipe.