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.
Tips and Tricks for Making Zucchini Cornbread
- This is a great way to use up bigger zucchini! I like to use a spoon to scoop out the large seeds and then use a box grater to grate it.
- You can peel your zucchini or not. If you are trying to hide it from your kids, peel it. If your kids don’t care, don’t peel it. The little flecks of green in the yellow cornbread are really pretty.
- You can cook this in a 9 inch baking dish or cast iron skillet – use what you have.
- You can use white whole wheat flour for this recipe though it will lend to a slightly more dense (though still very tasty) pan of cornbread.
- Don’t forget to wring the zucchini out in a clean towel or blot it well with a couple of layers of paper towel. Too much moisture from the zucchini will make the cornbread gummy. #aintnobodygottimeforthat
- If you are using frozen zucchini, let it thaw and then pour off the liquid. You won’t need to wring it out in addition to pouring of the liquid. You still need a bit of moisture in the zucchini for the recipe.
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Light and fluffy zucchini cornbread that is sweet and moist thanks to the addition of grated zucchini.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 4 tablespoons butter, melted
- 2 cups zucchini, extra moisture removed
- 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.
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.
Keywords: zucchini cornbread recipe, best cornbread recipe, thanksgiving side dish, easy cornbread
Recipe adapted from and inspired by Mel’s Kitchen Cafe.
Pretty, right?! And veggies in your cornbread? Mom win!
This is a great side to things like Healthy Lentil Chili, Slow Cooker Creamy Turkey and Butternut Squash Chili, or Healthy Slow Cooker Bean and Sausage Soup with Spinach. Having a yummy side is never a sad thing.
Enjoy this awesome zucchini cornbread recipe from my kitchen to yours.