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Zucchini Cornbread

Zucchini Cornbread


  • 1/2 cup (1 stick) unsalted butter plus more for pan
  • 2 large eggs, lightly beaten
  • 1 large zucchini (about 10 ounces)
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon fine sea salt
  • 3/4 cup medium-grind cornmeal

Recipe Preparation

  • Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.

  • Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

  • Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

  • Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

  • Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Nutritional Content

Based on 10 servings. One serving contains: Calories (kcal) 237.3 %Calories from Fat 39.7 Fat (g) 10.5 Saturated Fat (g)6.0 Cholesterol (mg) 66.9 Carbohydrates (g) 31.7 Dietary Fiber (g) 2.7 Total Sugars (g) 11.8 Net Carbs (g) 29.0 Protein (g) 4.6 Sodium (mg) 250.0Reviews Section

Step 1: Start by using a grater and shred your zucchini. I left the skin on my zucchini as it is thin and won&rsquot affect the texture of the bread.

Now sprinkle some salt on the zucchini and place it in a strainer. Let it sit 30 minutes to release any excess liquid in the fresh zucchini.

Step 2: Now with a paper towel squeeze the grated zucchini to release anymore of the juice. Then place the zucchini in a bowl.

Add in your beaten eggs, shredded cheese (reserve 1/2 cup for topping), diced onion, season salt, pepper and parsley.

Step 3: Stir the mixture in the medium bowl until mixed well. Then pour in the cornbread mixture and mix the dry ingredient with the wet zucchini mixture.

Step 4: Pour the cornbread mixture into an 8 x 8 greased baking pan. Bake as directed and cook until you stick a toothpick in the center and it comes out clean.

Remove from oven and allow corn bread to cool for a little bit. Then slice and serve your golden brown topped baked zucchini cornbread with your favorite recipes.

Tips for Cooking Zucchini Cornbread

  • I don&rsquot have any fancy tools for shredding zucchini. I use my box grater carefully and it works quickly and well for this application. After grating, I usually put them in a colander for a few minutes and sprinkle with a tiny bit of salt. This helps draw some water out of the zucchini.
  • Cheesecloth is a great tool for any cook to have. I have found it can be sort of expensive. If you are like me and on a budget, you can usually find cloth diapers. Not the ones that have the absorbent center, just the plain ones. These are cheaper and work well for straining or squeezing things like zucchini or frozen spinach.

Cheesy Zucchini Cornbread Casserole

This is the BEST recipe if you have an abundance of zucchini! Bonus if you love comforting dishes and zucchini…make this recipe, you won’t regret it.

Cheesy Zucchini Cornbread Casserole was inspired by a recipe I found a while back. The original recipe sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.

Here’s a tip for you:

Before we go any further I must mention about prepping zucchinis for cooking — baking especially. Zucchinis are very watery so be sure to prep yours beforehand so you don’t wind up with a soggy mess. I shredded my zucchini, put it in a colander in the sink and then lightly salted the zucchini shreds to draw out the extra water.

I allowed it to sit for 30 minutes and then gently squeezed out any remaining liquid. This method works great for any juicy vegetables that could turn a recipe or salad into mush: tomatoes, cucumbers, squash. Just watch that you’re not too heavy-handed with the salt — a few little shakes do the trick but won’t over-salt your zucchini.

Once you’ve drained and gently squeezed the excess liquid from the zucchini. Now you’re ready to proceed with the remainder of the prep. To make things easy, I gathered my other ingredients while the zucchini and salt were doing their thing so I was ready to go the moment the zucchini was ready.

This is an incredibly easy and yummy dish — and easy to “make your own” with the addition of other vegetables, spices, or cheese. Serve for holidays, potlucks, BBQ’s, or alongside any number of great entrees. Hope you enjoy it!

Sweet Zucchini Cornbread

If you spend any time on this blog at all, you are probably already aware of my extreme affection for cornbread. In the winter months, we have it often, alongside chili, stew and soups. This version though, for us anyway, is strictly a garden season version. I refuse to buy summer squash at the market, because I am spoiled rotten by the flavor of zucchini, pattypans and yellow crooknecks that have been off the vine only 10 minutes before we eat them. Nothing else compares, and I would rather do without than eat squash that isn’t as tasty as what we are used to.

But, when the garden is going full bore, even we can’t keep up with the amount of squash coming out of there. The chickens are starting to grumble about the amount of squash that gets tossed into their yard – “What? Zucchini again? Well – I’m not eating it – my eggs are going to be eligible for that Dr Suess book at this rate! How ’bout if you throw a few tomatoes in here huh?” It is tough to get cooperation around here sometimes.

This cornbread almost goes into the dessert category. It gets a lovely sweetness and moistness from the addition of quite a bit of honey. It would still be great with a nice spicy pot of chili though, where the honey would give you an awesome sweet-spicy contrast. it would also be really good with either of these soups that we have enjoyed recently – this Creamy Tomato Bacon Soup, or Bean and Bacon Soup.

As is the case with many of my favorite cornbread recipes, this is baked in my trusty iron skillet. It can be baked in an 8 x 8 baking dish if you don’t have an iron skillet, but it is definitely better in the skillet. If you use a baking dish, skip the part about preheating the pan, and generously butter the dish. You still want a nice hot oven though.

Zucchini cornbread muffins is a recipe my family loves in summer.

2 cups self-rising cornmeal mix*

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil. Mix well with a spoon. Fold in zucchini and cheese and mix. Spray a 12 cup muffin tin with cooking spray. Fill each cup to about 1/4 inch from the top. Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top. Makes 12 muffins. Enjoy!

Note: If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions: 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal.

If you like this recipe, you might also like my recipe for Mexican Cornbread.

Zucchini Cornbread |Savory Cornbread

Hello people!! We have finally and collectively made it to the last month of this year!! What an eventful year it has been. A crazy one with plenty of reminders. We have slowed down and most of us have had the opportunity to smell the flowers (or the coffee) and rethink our choices in life and make amends where required. I hope the season of giving, forgiving and loving also teaches us to live right and to live with compassion for every living being. So to set the tone for this wonderful season I have a lovely recipe for you. This is a savoury bake that I was eyeing for a long time. A recipe for cornbread that is so popular in the West but something that I had not tried as yet. I made this a couple of months ago and kept it ready to be posted just before Thanksgiving, however, I missed that bus since I was busy with life. Now, it is the right time to share it as soon we will all be on a festive eating spree. I am sure that those of you who are inclined to roast meats will be looking to serve it with something savory. So here it is! Zucchini cornbread!


I adapted this recipe on Two Purple Figs when I was searching for ideas to use up the zucchini that I had bought on a whim. I also wanted to use up the cornmeal that I had purchased on a sale from the supermarket to be dusted on the baking sheet while making pizzas. Prior to this I had made cornbread using the recipe on the tin. I loved it. This time I wanted to take it a step further and use up the cheese as well. So you see, we can safely say that I wanted to use up a whole lot of things and that’s how this recipe finds its place on the blog.


The original recipe called for grated carrots as well but I did not add them. You may if you wish. Do note that they may add some amount of sweetness to the cornbread so if you like it really savoury, it is better to skip it. The original recipe also calls for a lot more sugar and zucchini. I have reduced both a lot to suit our tastebuds. You may alter these ingredients as per your taste.

This is a perfect accompaniment to roasts or you can simply toast a couple of slices, slather it with butter and serve it up for breakfast. I hope you enjoy making this as much as I did!

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  • 3 cups coarsely crumbled cornbread (about 10 oz.)
  • 4 (12-oz.)s zucchini
  • 3 tablespoons canola oil, divided
  • 1 teaspoon kosher salt, divided
  • 16 ounces ground chicken
  • 1/2 cup chopped red onion
  • 4 garlic cloves, minced (about 2 Tbsp.)
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 6 ounces white Cheddar cheese, shredded (about 1 1/2 cups)
  • 1/2 cup fresh corn
  • 3 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2-inch shell intact. Coarsely chop 1 1/2 cups of pulp reserve remaining pulp for another use. Brush zucchini shells with 2 tablespoons of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt. Bake zucchini and cornbread at 375°F until cornbread is lightly browned, 8 to 10 minutes. Reduce oven temperature to 350°F.

Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add ground chicken to skillet cook, stirring to crumble, until browned, 5 to 6 minutes. Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp, and remaining 3/4 teaspoon salt to skillet cook, stirring occasionally, until onion is tender, about 3 minutes. Transfer mixture to a large bowl, and stir in cornbread, white Cheddar cheese, corn, and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.

Bake stuffed zucchini at 350°F until filling is lightly browned and zucchini is tender, 25 minutes.

Zucchini Cornbread Muffins from The Simply Vegan Cookbook by Dustin Harder

I met Dustin Harder years ago when I was teaching at New York City’s Natural Gourmet Institute and he was a student in the Pro Chef Program. His enthusiasm and sense of humor were simply contagious. In short, this was a guy everyone wanted to hang with. If you haven’t met Dustin in person, you may know him via The Vegan Roadie show. I had too much fun one afternoon filming an early episode of the show with Dustin. I remember his jokes and my learning to say KALED IT!! Dustin’s travels with The Vegan Roadie was the inspiration for his inaugural cookbook, The Simply Vegan Cookbook. One lucky winner will win a copy, so be sure to enter the giveway at the end of this post.

I’ll see Dustin next at the Super Philly Chili Bowl II: Best Vegan Chili in the City (of Brotherly and Sisterly Love) in my new city of Philadelphia. He’ll be the emcee of the event. I’m going to ask him to sign my copy of The Simply Vegan Cookbook!

This is not one of the vegan cookbooks that require specialty ingredients that leaves you thinking meh. The Simply Vegan Cookbook takes vegan cooking to a super tasty level with easy, delicious and fun to make recipes. With The Vegan Roadie, Dustin has traveled over 110,000 miles, and visited nearly every grocery store along the way, in his quest to discover which vegan foods are (and which are not) easily accessible. He took this into account when planning the book. His mission – to provide healthful, balanced vegan meals using easy-to-find and affordable vegan ingredients – has been met!

From greens and beans to grains and mains, The Simply Vegan Cookbook is a very comprehensive vegan cookbook.

  • 150 recipes, each with two variations, resulting in a total of 450 recipes
  • No more than 30 minutes of active time prep time is needed per recipe
  • Cooking tutorials will improve your skills as you learn to make vegan staples

The Simply Vegan Cookbook gives home cooks vegan recipes that save time, money, and as Dustin says, your sanity.

Watch the video: Zucchini Cornbread