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
- 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.
- Category: Side
- Method: Oven
- Cuisine: American
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