Zucchini Cornbread

Zucchini Cornbread 1

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.

Slices of zucchini cornbread on paper

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!

Round loaf of cornbread cut into slices

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 🙂

2 slices of zucchini cornbread on paper

You can cook it in a round cake pan, a cast iron skillet, or a square baker, it’s your call.

A slice of zucchini cornbread with fork

Tips for success:

  1. 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.
  1. 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.
  1. 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.
  1. Make sure your oven is at 400F before putting the cornbread into the oven, and don’t over bake it.


Zucchini Cornbread 1
4 from 8 votes

Zucchini Cornbread

Author Sue Moran


  • 1 cup yellow cornmeal
  • 1 cup all purpose flour measure with the fluff/scoop/and level method
  • 1/2 cup packed light brown sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 packed cup shredded zucchini


  • Set oven to 400F
  • Sift together the flour, cornbread, brown sugar, baking powder, salt and cinnamon in a small bowl.
  • In a large bowl, whisk the eggs, then add the oil, buttermilk, and shredded zucchini.
  • Add the dry ingredients to the wet, and stir until just combined.
  • Turn batter into a greased 9" spring form pan. Spread out the batter evenly.
  • Bake for about 30-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


don’t forget to pin this zucchini cornbread ~

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. #quickbread @zucchini #cornbread #cornmeal #sidedish #southern #noyeastbread #nokneadbread

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 29, 2016 at 11:28 pm

    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.

    • Reply
      July 30, 2016 at 6:49 am

      Thanks Alison, I’m glad. I’ve been going berserk with zucchini lately, I think I’ll make this again myself 🙂

  • Reply
    August 22, 2014 at 9:18 am

    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!

    • Reply
      August 22, 2014 at 9:44 am

      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’)

  • Reply
    Cindy McElwee
    July 19, 2014 at 4:21 am

    Thanks for the recipe, printed & will be perfect for dinner ?

  • Reply
    Laura (Tutti Dolci)
    December 13, 2013 at 9:49 pm

    Cornbread is the best with soup; zucchini is a great addition!

  • Reply
    Lea Ann (Cooking On The Ranch)
    December 12, 2013 at 11:19 am

    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.

  • Reply
    December 12, 2013 at 8:39 am

    ’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!

  • Reply
    Tricia @ Saving room for dessert
    December 11, 2013 at 12:46 pm

    We “southerners” love cornbread anyway we can get it! It looks and sounds wonderful and the addition of zucchini is wonderful!

    • Reply
      December 11, 2013 at 1:56 pm

      Good to know a Southerner approves!

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