Name: Zucchini Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 4 tablespoons butter, melted; 2 cups shredded zucchini

Jump to Recipe· 4.2 from 68 reviews

If you’ve ever wanted to elevate your cornbread game with a fresh, moist twist, this Zucchini Cornbread Recipe is an absolute must-try. It combines the sweet, golden charm of classic cornbread with the subtle, tender crunch of zucchini, creating a dish that’s as comforting as it is vibrant. Perfect for a cozy dinner side or a savory snack, this recipe is simple, wholesome, and bursting with flavor thanks to just a handful of pantry staples and a generous helping of fresh zucchini.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with flour and a pool of melted yellow butter on top, creating a soft, uneven blend. To the upper right, another clear bowl holds shredded green zucchini, finely textured. Nearby, to the left, there is a small white bowl containing a cracked egg with the yolk visible, and a small empty round wooden bowl placed above it. The scene looks like the start of mixing ingredients for baking, with clean, simple kitchen tools arranged neatly around the bowls. Photo taken with an iphone --ar 4:5 --v 7

Nothing fancy here, just the essential ingredients that each play a vital role in building the rich texture, warm flavor, and beautiful color of this cornbread. Every item is chosen to bring out the best in your Zucchini Cornbread Recipe.

Yellow Cornmeal: Adds that classic cornbread grainy texture and a slightly nutty flavor that’s truly key.
All-purpose Flour: Provides structure so the bread holds together with a tender crumb.
Sugar: Just a touch for a gentle sweetness that balances the savory notes.
Baking Powder: Helps the bread rise nicely and stay light instead of dense.
Baking Soda: Works alongside the baking powder for optimal lift and tenderness.
Salt: Brings out all the flavors, making every bite perfectly seasoned.
Milk: Keeps the batter moist and soft without overpowering the cornmeal texture.
Eggs: Bind everything together and add richness for a satisfying slice.
Butter: Melts into the batter to make it rich, buttery, and golden brown on top.
Zucchini: The star ingredient that brings moisture, subtle earthiness, and a lovely green flecked look that’s just so inviting.

How to Make Zucchini Cornbread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9-inch baking pan thoroughly. This ensures the cornbread won’t stick and will bake evenly into a perfect golden crust.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Using a whisk helps combine these dry ingredients evenly, making sure every bite has balanced flavor and rise.

Step 3: Add Wet Ingredients

Create a well in the center of the dry mix and add the milk, eggs, and melted butter. Stir gently until just combined. This is the foundation of your batter, so mixing carefully keeps the cornbread tender rather than tough.

Step 4: Fold in the Zucchini

Gently stir in your shredded zucchini until it’s evenly distributed in the batter. Be careful not to overmix; you want to maintain a light texture and keep those tender zucchini bits intact for moisture and flavor.

Step 5: Bake Until Golden

Pour the batter into your prepared pan and bake in your preheated oven. It should take about 30 minutes for the top to turn a lovely golden brown and for a toothpick inserted in the center to come out clean. That’s your cue that the cornbread is perfectly baked through.

Step 6: Cool and Serve

Once baked, let your zucchini cornbread cool in the pan for five minutes. Serving it warm brings out the buttery richness and tender crumb at its best, making every bite a delightful treat.

How to Serve Zucchini Cornbread Recipe

A square piece of yellow cornbread sits on a white plate with a white marbled texture background. The cornbread has two visible layers: the top layer is smooth and slightly crumbly with a few small green flecks, while the bottom layer is more porous and airy, showing a light, spongy texture with scattered green bits inside, likely herbs or vegetables. In the background, part of the baking dish holding more cornbread is slightly blurred, and some green zucchinis are also visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little fresh chopped chive or parsley over warm slices for a pop of color and herbal brightness. A light drizzle of honey or a pat of softened butter can also elevate the flavor and add a lovely sheen to the top.

Side Dishes

Zucchini cornbread pairs wonderfully with hearty chili, creamy soups, or barbecue dishes. Its subtle sweetness and moist texture balance spicy, smoky, or savory mains beautifully, making it a versatile crowd-pleaser at any meal.

Creative Ways to Present

Try cutting your zucchini cornbread into small squares for a fun appetizer alongside dips like guacamole or salsa. You can also toast slices lightly to serve with scrambled eggs or avocado for a comforting breakfast or brunch option.

Make Ahead and Storage

Storing Leftovers

Keep leftover zucchini cornbread in an airtight container at room temperature for up to two days to maintain freshness and moisture. If your kitchen is warm, the fridge is a better option to prevent spoilage.

Freezing

You can freeze baked or raw batter portions of this Zucchini Cornbread Recipe for longer storage. Wrap cooled bread tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Reheat slices gently in a low oven (around 300 degrees) or microwave them for a few seconds until warm. This restores the buttery softness without drying out the crumb.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works similarly to zucchini in this recipe and will impart a mild, slightly sweet flavor without changing the texture much.

Do I need to peel the zucchini before using it?

There’s no need to peel the zucchini; the skin adds color, texture, and nutrients. Just shred it finely and it will blend seamlessly into the batter.

Is this cornbread gluten-free?

This recipe as is contains all-purpose flour, so it’s not gluten-free. However, you can substitute a gluten-free baking flour blend to make it suitable for gluten-free diets.

How do I make this recipe sweeter?

Simply increase the sugar by a few tablespoons if you prefer a sweeter cornbread. You can also drizzle honey or maple syrup on warm slices for an extra touch of sweetness.

Can I add cheese or herbs to the batter?

Yes! Adding shredded cheddar or fresh herbs like rosemary or thyme can give your zucchini cornbread a savory twist that’s delicious alongside soups and stews.

Final Thoughts

There’s something truly special about this Zucchini Cornbread Recipe — it’s straightforward, wholesome, and delightful with every bite. Whether you’re a longtime cornbread lover or just experimenting, this version with fresh zucchini will charm your taste buds and become one of your go-to recipes. So grab your ingredients, preheat the oven, and get ready to enjoy a warm, golden slice of comfort that feels just like home.