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. 

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.

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 was made 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.   

Zucchini Cornbread Recipe | Video

How to make Zucchini Cornbread

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.

Grate 2 cups of zucchini ( about 1 medium zucchini), salt it, to help it release moisture, then wring out with a kitchen towel.

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.

Mix together the dry and wet ingredients to form a dough. Here I’ve added Mexican spices, fresh corn, and cheddar cheese.

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.

Place it in a buttered skillet and bake in the oven for 40 minutes.

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.

When it comes out the house will smell heavenly.

Zucchini Cornbread! A savory zucchini cornbread infused with Mexican spices, cornmeal, fresh corn and sharp cheddar cheese, baked in a skillet. A cozy side to stew, soup and chili.

Slice and serve warm.

We hope you enjoy this Zucchini Cornbread – another delicious recipe created by  Tonia!

xoxo

What to serve with Zucchini Cornbread

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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. 

Zucchini Cornbread Recipe

  • Author: Tonia Schemmel
  • 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

Units Scale
  1. 10 oz (about 2 cups) grated zucchini
  2. 1/4 teaspoon salt
  3. 1/2 cup butter ( 4 ounces)
  4. 3/4 cups cornmeal
  5. 1 1/2 cup all-purpose flour
  6. 1 teaspoon sea salt
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 1/2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  10. 2 teaspoons cumin
  11. 1 teaspoon smoked paprika
  12. 1 cup sharp cheddar, grated ( divided)
  13. 2 eggs, room temperature preferably
  14. 1/2 cup buttermilk (or sub full fat plain yogurt)
  15. 1/8 cup maple syrup
  16. 1/2 cup corn kernels, fresh or frozen
  17. 2 green onions, finely chopped
  18. 1/21 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

Keywords: zucchini cornbread, savory zucchini bread, zucchini bread recipes, cornbread, cornbread recipes, Mexican cornbread

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

    1. How about trying a blend like Bobs Red Mill? Someone did comment they used chickpea flour with good results!

  1. Hi I followed the recipe and used coconut yogurt with 3 TB water..the bread didn’t come right..was crumbly. It tasted good, the flavors were nice. I am wondering what I did wrong. Any insights would be appreciated

    1. Shoot! I’m not sure. I wonder if it could have been the coconut yogurt? Did you add the eggs and cheese?

  2. Would someone actually pay $145 for a cast iron skillet? You can buy an 8-inch Lodge cast iron skillet, pre-seasoned, at your local hardware store for around 12 bucks American.

    However, this is a great recipe to use some of the zucchini that you got on National Sneak Some Zucchini Onto Your Neighbor’s Porch Day.

    1. Haha! Yes Tomas, any cast iron will work great here! I actually use Lodge too- maybe I should change that link! 😂

      1. BTW, I had 6 zucchini and a cornbread mix that I got in a food box, so I doctored up the cornbread mix with the grated zucchini, half a can of corn (also in the food box), some shredded Mexican 4 cheese blend, jalapeño, oregano, cumin and smoked paprika and it was wonderful. It went great with my homemade chili con carnitas.

  3. OMG I made this for the first time yesterday and it turned out perfect! I absolutely loved all the ingredients. Congratulations!

  4. I haven’t made this yet, but due to dietary restrictions, I’m going to try to cut down on the fat and sodium. It looks like a really good recipe.

  5. Good! Will make again. Four stars only because I am not a huge fan of cumin and it was a bit strong for me. Will use half the amount next time. Once the grating and chopping are finished, goes together quickly.

  6. Deelish and so happy to use some squash in this recipe! Well worth the many ingredients.

  7. Just savoured this and i can truly say it’s now added to my comfort food list. Replaced butter with olive oil and plain flour with chickpea flour for healthier version but the result was equally good. Thanks for sharing x

  8. Any advice for making this dairy-free while avoiding using a lot of processed alternatives? Maybe olive oil (or a different fat) for butter? I can do yogurt or sour cream instead of buttermilk, but I’m not sure about the cheese — we have a dairy free cheese we like, but it doesn’t melt super well and I’m not sure it’ll be very good in this recipe. Any thoughts you have would be great!

  9. Absolutely delicious and easy to make. Really like the maple syrup ! Paired it with my husband’s homemade chili.

  10. Hi Sylvia
    All your recipe look amazing! Love to browse for now and plan for near future cooking.
    Will make this week that gorgeous sounding
    ‘Corn bread’ with Pumpkin soup.

  11. Oh no! The biggest cast iron skillet I have is 8 inch. Any recommendations/modification ideas? I so want to make this!

  12. Love this recipe! Had it for a savory “dessert” because the chili I made was done before the cornbread. I subbed 1/2 the butter with coconut oil and used less cheese due to picky eaters in my family. Your photo is gorgeous too. Thank you.
    ps-1 stick of butter is 4 ounces.

  13. Made this to go with the Farmer’s Market Vegetable Soup and loved it. Even my husband loved it and he usually likes his cornbread without anything in it. Super delish!