The Best Zucchini Corn Bread

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!

Got corn bread on the brain? Check out these recipes too: Homemade Cornbread Muffins, Sour Cream Cornbread Recipe and Easy Skillet Cornbread Recipe.

Photo of the Best Zucchini Corn Bread

The Best Zucchini Corn Bread

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 corn bread is one such creative endeavor! Maybe throwing zucchini in corn bread isn’t the most common thing ever, but it results in a tender, moist corn bread with the prettiest little flecks of green in it.

You can’t really taste the zucchini in the corn bread so you just end up with a nice sweet corny-corn bread 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.

Corn bread 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.

The Best Zucchini Cornbread Recipe | Easy, Fluffy & Sweet Cornbread

Tips and Tricks for Making The Best Zucchini Corn Bread

  • 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 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 corn bread.

Do I peel the zucchini when putting it in bread?

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 corn bread are really pretty.

How do I get excess moisture out of the zucchini?

I like 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 corn bread gummy. #aintnobodygottimeforthat

Can I use frozen zucchini for making bread?

Yes! 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.

The Best Zucchini Cornbread Recipe | Easy, Fluffy & Sweet Cornbread


Easy Zucchini Corn Bread

  • Author: Melissa Griffiths- Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 9 to 12 servings 1x


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!



  • 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


  1. Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
  2. In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
  3. Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
  4. Add the zucchini and stir until just combined, don’t over mix.
  5. 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.
  6. 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.

  • Category: Side
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 9
Amount Per Serving: Calories: 206.7 Fat: 6.9g Cholesterol: 56mg Sodium: 526.3mg Carbohydrates: 31.4g Sugars: 8.7g Protein: 4.9g Vitamin A: 69µg Vitamin C: 4.5mg

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Recipe adapted from and inspired by Mel’s Kitchen Cafe.

The Best Zucchini Cornbread Recipe | Easy, Fluffy & Sweet Cornbread

Pretty, right?! And veggies in your corn bread? Mom win!

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Kala D.

If I wanted to make this into muffins, would I change anything? Especially on temp or time?

deb c

You know zucchini in cornbread just sounds wrong! But….I will try it…..happy day!

I’ve never tried zucchini in cornbread before. What a fabulous idea. It looks delish!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.