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.
Why You’ll Love This
The ultimate comfort food: 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.
Perfect for soup, stew, and chili: 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!
Ingredients
- Zucchini: Adds a nice texture and savory flavor to the cornbread. Plus it’s a great way to use up your end of summer produce! Use a box grater to grate the zucchini.
- Cornmeal: Hearty, comforting flavor and rustic texture.
- Corn kernels: You can use fresh or frozen corn.
- Sharp cheddar: Gives the cornbread even more satisfying savory and umami taste.
- Green onions: Adds a bit of aromatic flavor.
- Jalapeño: To give this savory cornbread a little bit of heat.
- Fresh oregano: You can sub dried oregano if needed.
- Cumin and smoked paprika: For warm, earthy, and smoky flavor.
- Butter: For rich flavor and moist texture.
- All-purpose flour: Balances the texture and flavor of the cornmeal.
- Baking powder and baking soda: For the best fluffy, light texture.
- Eggs: Preferably at room temperature. Help bind everything together, while achieving richness and moisture.
- Buttermilk: Or sub full fat plain yogurt.
- Maple syrup: To enhance the natural sweetness of the corn.
How to make Zucchini Cornbread
Preheat oven to 350F.
Step one: Melt unsalted butter in a 10″ cast iron skillet, then set aside to cool. We use a cast iron skillet instead of a square baking pan, but you can also use a 10″ baking dish, melting the butter in a saucepan instead.
Step two: Combine grated zucchini and 1/4 teaspoon kosher salt in a small bowl and mix. This helps to release moisture from the zucchini.
Step three: To a large bowl, add cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika, and 3/4 cup grated cheddar. Whisk everything together, then add the jalapeño, corn, and scallions and mix again.
Step four: In a separate medium bowl, beat the eggs, then add buttermilk and maple syrup. Pour the cooled, melted butter into the egg mixture a little at a time, whisking as you go. Don’t clean out the cast iron skillet. Brush the sides with butter.
Step five: Place the salted zucchini in a cheesecloth or clean dish towel and squeeze out any excess liquid.
Step six: Pour the wet ingredients into the bowl with the dry ingredients. Carefully fold in the zucchini, and stir just enough to combine. The texture will be thick like dough. Press the dough into the buttered skillet, smoothing lightly to even out the top. Sprinkle the top with remaining cheese.
Step seven: Place on the middle rack to bake for 35-40 minutes until golden and puffed. When it comes out, the house will smell heavenly. Slice and serve warm.
Storage
Once cooled, wrap your Zucchini Cornbread tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the toaster oven or oven. Zucchini Cornbread can be kept in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Be careful not to over-mix the batter. Only fold in the ingredients, gently mixing until just combined.
The “wet” ingredients are key to keeping this cornbread moist, particularly the butter and the buttermilk.
The outer edges will be golden brown and they may begin to pull away from the pan. Place a toothpick in the center of the cornbread and make sure it comes out clean.
We hope you enjoy this Zucchini Cornbread – another delicious recipe created by Tonia!
See all of our Soup Recipes for ideas on how to enjoy cornbread as a side dish!
xoxo
More Recipes You’ll Love!
Zucchini Cornbread Recipe | Video
Zucchini Cornbread Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8
- 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
Thanks for the 🍁 in this week’s email newsletter! I am with my mom this weekend, but am absolutely making this cornbread and the Vegan Chili recipe when I get back to my home. Happy Canadian Thanksgiving to you🍁🥧.
thanks so much! Have a happy weekend with your mom.
Always a crowd pleaser! Get asked for the recipe a lot!
Great to hear Leslie!
This looks amazing. How can I make this gluten free? What gf flour will work well?
Thank you!
How about trying a blend like Bobs Red Mill? Someone did comment they used chickpea flour with good results!
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
Shoot! I’m not sure. I wonder if it could have been the coconut yogurt? Did you add the eggs and cheese?
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.
Haha! Yes Tomas, any cast iron will work great here! I actually use Lodge too- maybe I should change that link! 😂
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.
Love it!!!
This was excellent! Thank you!
Great, glad you liked it!
Want to try this recipe but need GF for a celiac friend. Will Red Mill 1:1 work.
It should work just fine!
OMG I made this for the first time yesterday and it turned out perfect! I absolutely loved all the ingredients. Congratulations!
So glad you enjoyed this!
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.
This recipe is amazing! This will be one of my new staples for soup or chili! Thank you Sylvia
Glad you enjoyed this one!
Will it be ok to omit the cheese?
I have not tried this without the cheese, so not completely sure here.
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.
Great to hear!
Deelish and so happy to use some squash in this recipe! Well worth the many ingredients.
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
Love it!
This looks and sounds delicious ! Do you think flax eggs would work?
I’m not sure- but would love to know too. If you try, will you let me know how it goes?
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!
I think the olive oil and vegan cheese would work fine! They have some now that melt great!
Absolutely delicious and easy to make. Really like the maple syrup ! Paired it with my husband’s homemade chili.
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.
Soups Perfect!
Oh no! The biggest cast iron skillet I have is 8 inch. Any recommendations/modification ideas? I so want to make this!
Hi Karen, do you have a 9×9 inch square baking dish? Or 10 inch round cake pan?
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.
This is delicious and wonderfully filling!
Holy Moly! This is the best cornbread dish ever!!!
I would love to try this. To make it GF which flour would you suggest using,l.
What about using a blend? Like from Bob’s Red Mill?
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!
So happy you liked it Lisa- Thanks for the comment – I really appreciate you taking the time.
Completely salivating ?
Can’t wait to try it.
Let us know what you think!