Zucchini Cornbread! A savory zucchini bread infused with Mexican spices, cornmeal, fresh corn, and sharp cheddar cheese, baked in a skillet. A cozy side to stew, soup, and chili. With a Video.
This savory Zucchini Cornbread is comfort food! Combining the last of summer’s bounty with homey nurturing cornmeal is perfect for embracing fall as the weather turns cooler here in the Pacific Northwest.
This cornbread recipe is a lovely accompaniment to soup, stew or chili for a hearty cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet. Looking for vegan cornbread? Try our Vegan Cornbread Muffins!
Or try our regular cornbread recipe!
Zucchini Cornbread Recipe | Video
How to make Zucchini Cornbread
Grate 2 cups of zucchini ( about 1 medium zucchini), salt it, to help it release moisture, then wring out with a kitchen towel.
Mix together the dry and wet ingredients to form a dough. Here I’ve added Mexican spices, fresh corn, and cheddar cheese.
Place it in a buttered skillet and bake in the oven for 40 minutes.
When it comes out the house will smell heavenly.
Slice and serve warm.
We hope you enjoy this Zucchini Cornbread – another delicious recipe created by Tonia!
xoxo
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Zucchini Cornbread Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: bread,
- Method: baked
- Cuisine: northwest
Description
This savory Zucchini cornbread is comfort food! Combining the last of summers bounty with the homey nurturing cornmeal. Perfect for embracing fall as the weather turns cooler here in the Pacific Northwest. This is a lovely accompaniment to soup for a cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet.
Ingredients
- 10 oz (about 2 cups) grated zucchini
- 1/4 teaspoon salt
- 1/2 cup butter ( 4 ounces)
- 3/4 cups cornmeal
- 1 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup sharp cheddar, grated ( divided)
- 2 eggs, room temperature preferably
- 1/2 cup buttermilk (or sub full fat plain yogurt)
- 1/8 cup maple syrup
- 1/2 cup corn kernels, fresh or frozen
- 2 green onions, finely chopped
- 1/2 – 1 jalapeño, finely chopped
Instructions
- Preheat oven to 350 F
- In a 10” cast iron skillet, melt butter and set aside to cool.
- In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
- In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
- In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don’t clean it out! Brush sides with butter.
- Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
- Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
- Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 5.5 g
- Sodium: 531.3 mg
- Fat: 18.9 g
- Saturated Fat: 10.6 g
- Carbohydrates: 35.2 g
- Fiber: 2.3 g
- Protein: 9.6 g
- Cholesterol: 92.5 mg
Would you have any suggestions for alternatives if you don’t like fresh/frozen corn? Or could you just leave it out?
You can just leave it out Katie!
Can you cut out cheese.
Sure!
Can this be made in advance & then reheated the next day?
I think that should work. Just make sure it doesn’t over bake on the first time and then cover with foil on the reheat.
Used sour cream in place of buttermilk. Didn’t have green onions and my paprika wasn’t smoked–just paprika. Also subbed yellow squash for zucchini. Turned out delicious!!!
Perfect!
This. Was. Incredible. Best cornbread I’ve ever had! Thank you!!
Great to hear Sheryl!
Do you have a suggestion what to do if you don’t have a cast iron pan?
A cakepan will work!
I only have a 12 inch cast iron. Could I 1.5x this recipe and have it work out?
Jessica, yes, I think so? You will likely need to bake it longer.
Sorry this wasn’t your thing. Perhaps not for everyone- it is definitely savory. 😉
I love cumin, so very excited to try this. I am curious if anyone has tried it without or substituted anything in place of the maple syrup?
You can adjust the cumin, up to you! You could use a different sweetener like honey or sugar or monk fruit. If you prefer no sugar just leave it out.