Zucchini Cornbread is a moist variation on one of the most versatile quick breads around. Pair it with chili, chowder, soup, stews, baked beans, ribs, ham, and of course, fried chicken. But this easy cornbread is delicious enough to stand on its own.
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A great cornbread recipe is seasonless.. It makes simple soups and stews a complete meal and, even better, you can use the leftovers for homemade stuffings. Basic cornbread is so easy to throw together and is so simple that it just begs to be fiddled with. My Pumpkin Cornbread is one of my favorite all time fall recipes, and zucchini cornbread takes off from that idea. When we had friends for dinner the other night I made Steak Chili and served three kinds of cornbread on the side, pumpkin, zucchini, and plain. This recipe will come in handy during the summer when you’ve got more squash than you know what to do with!
Fair warning — this is a sweet, moist, ‘cakey’ cornbread. Not to be confused with traditional crumbly unsweetened cornbread that Southerners prefer. I think there’s room for both in this world 🙂
You can cook it in a round cake pan, a cast iron skillet, or a square baker, it’s your call.
Tips for success with zucchini cornbread
- The fluff/scoop/level method of flour measurement simply means fluff the flour up a bit to loosen it before you fill your measuring cup. Then gently level it off with the side of a knife or your finger. This way you will get a consistent measurement every time.
- Buttermilk keeps for a good long time in the fridge, it’s worth having around for all kinds baking. If you don’t have it, use milk, or make your own buttermilk substitute by adding a tablespoon of fresh lemon juice to the milk, and let sit for 10 minutes before using.
- When you measure out the shredded zucchini, pack it down into the cup so you get the right amount. If it is extremely wet, pat it dry with some paper towels.
- Make sure your oven is at 400F before putting the cornbread into the oven, and don’t over bake it.
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Zucchini Cornbread
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sugar
- 2 large eggs
- 2/3 cup buttermilk
- 1 packed cup shredded zucchini
Instructions
- Preheat oven to 400F. Butter or line a 9×9 square baking pan, and set aside.
- Sift together the flour, cornmeal, baking powder, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, whisk the melted butter and sugar. Add the eggs, whisking well, and then add the buttermilk.
- Add the dry ingredients to the wet, and stir until just combined. Then add the zucchini and fold briefly to combine.
- Spread the batter evenly into your prepared baking pan.
- Bake for about 25-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
So easy and good. I would add a little heat next time but this was for my friends who don’t like spicey
I don’t have a springform pan so could I make the zucchini cornbread in an 8×8 or similar? Thanks 😊
Yes, an 8 or 9 inch round or square pan, or cast iron skillet, will work.
I loved this but next time will leave out cinnamon and add a little heat.
I’m all for heat…jalapeños would be awesome.
I made this to go along with dinner the other night and it was a hit! So delicious!! I will definitely be making it again.
Thanks Alison, I’m glad. I’ve been going berserk with zucchini lately, I think I’ll make this again myself 🙂
Sue, this corn Bread sounds and looks amazing!!! what a great opportunity to add extra veggies and use those summer zucchinis…I will be making this tonight! thank you for the recipe!
Thanks Mariana — I really love boosting cornbread with other ingredients. My Pumpkin Cornbread is one of the best things I’ve ever made. (Just sayin’)
Thanks for the recipe, printed & will be perfect for dinner ?
Cornbread is the best with soup; zucchini is a great addition!
I agree about “tis the season”. It’s perfect for soups and stews. And I love this idea with zucchini. So many recipes turn out dry and I’m sure zucchini is a great fix for that. Thanks for the recipe, pinned.
’tis totally the season for zucchini cornbread… don’t they look delightful and nice and light, not too heavy… perfect with a courgette soup perhaps!
We “southerners” love cornbread anyway we can get it! It looks and sounds wonderful and the addition of zucchini is wonderful!
Good to know a Southerner approves!