Zucchini Cornbread

Last zucchini recipe this season. Promise. Maybe. Half pinky swear. Probably?

Um, ok, no guarantees. At least I know myself well enough that if I do start out with a false promise, I know how quickly to take it back, especially when it comes to zucchini.

A light adaptation on our favorite cornbread, this zucchini version is even softer and fluffier than the original. If such a thing is even possible.

Zucchini Cornbread

It made an appearance during my 9-year old’s dinner assignment (in all of his recipe searching, he knew within the first two seconds he wanted to try a version of zucchini cornbread) and it was fantastic. The zucchini doesn’t necessarily change the flavor of the cornbread but it definitely aids in moistness and the pretty green flecks certainly don’t hurt matters any.

With school starting soon (yeah, that would be today), I’m looking for great alternatives to change out the ol’ sandwich in school lunches, and a large square of this, with a little pat of butter of course, has already been informally approved by the kids. Sweet.

And speaking of school lunches, keep an eye out for an upcoming post in the next few days with a whole list of easy, go-to foods (a free printable even!) to make packing school lunches a breeze. I seriously can’t believe it’s that time of year again.

Zucchini Cornbread

One Year Ago: Back to School: Let’s Talk Fast Dinners, Easy Lunches and Wholesome Breakfasts
Two Years Ago: Overnight Oatmeal Cinnamon Pancakes
Three Years Ago: Homemade Chocolate Syrup for Chocolate Milk

Fluffy Zucchini Cornbread

Yield: Makes a 9X9-inch pan

Fluffy Zucchini Cornbread

This bread is equally delicious, albeit slightly heartier, with white whole wheat flour in place of the all-purpose flour (or 50% of each works great, too). Here's a quick video tutorial on wringing out zucchini. For this recipe, you want the zucchini fairly dry. It's ok if there's still a little moistness to it but you definitely don't want it dripping wet.


  • 1/2 cup (3 ounces) yellow cornmeal
  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 1/3 cup (2.5 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk or milk
  • 2 eggs, lightly beaten
  • 4 tablespoons butter or coconut oil, melted
  • 2 cups unpeeled shredded, drained zucchini (8 ounces)


  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
  2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Make a well in the dry ingredients and add the buttermilk (or milk), eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.
  4. Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Recipe Source: from Mel’s Kitchen Cafe (adapted from my favorite cornbread recipe)

39 Responses to Fluffy Zucchini Cornbread

  1. Sponge says:

    I made this with half the sugar as muffins and it came out delicious.

  2. Karin says:

    I just made this with fresh zucchini from my garden, and it has to be the best corn bread I have ever eaten!so moist and fluffy! I don’t want to share the pan with anyone, it’s so good! Thanks for the awesome recipe!

  3. Tracey says:

    This recipe is freakin’ genius! My baby that won’t eat vegetables just downed this stuff! Granted it has sugar in it, but I am definitely counting it as a veggie win!

  4. Debra says:

    Best cornbread I have ever made – and trust me, I have made a lot!! So fluffy and light, very flavorful. I even used eggbeaters instead of eggs. Came out great. This is my go-to form now on!!

  5. Ashlee says:

    I’ve made this twice now. I made it the second time as muffins for easy transport. I got 17 muffins, and I cooked them for about 17-18 minutes. I used paper liners, but I think next time id spray the pan instead. So good!!

  6. Becca says:

    My zucchini cornbread came out EXACTLY as you described and just as pretty as you pictured. It was fluffy and delicious. I topped mine with homemade raspberry jam — my garden has kept me busy with a bumper crop of raspberries and zucchini this summer!

  7. Michelle says:

    I am wondering if peeling the zucchini will make a difference in taste and/or texture? I think the flecks of green are beautiful, but I am afraid it will make my picky eaters not willing to try it! I have wondered the same thing with your cheesy zucchini rice?

  8. Ruth says:

    This is a really good and flexible recipe. I am so glad that I purchased zucchini. It turned out so pretty with those little green flecks. It is totally different from the cornbread that I am use to eating, but I really liked it ………..and I am already looking forward to the leftovers! I halved the sugar because I normally add no sugar to my cornbread. To me, that was the perfect sweetness. White whole wheat flour totally worked, but I can tell that yours in the picture is a lot less dense. Thanks for sharing this recipe.

  9. Boe says:

    I made this and it was still delicious, though I kinda goofed and read the instructions as measure 2 cups AFTER draining the zucchini and I ended up with some very green cornbread haha! I’m going to try it again and make sure I measure it before draining! It still tasted bomb, leftovers are almost gone πŸ˜‰

  10. nancy k says:

    SOOOOOO delicious! I made this recipe last Sunday and shared it with my neighbors to rave reviews. I am a cornbread junky and this recipe will be added to my favorite folder for sure. Thanks, Mel!

  11. Carol says:

    I made this cornbread tonight and it was incredibly moist and delicious! I just used the 8×8 pan I had and baked it a little longer.
    I also mixed up a honey butter to spread on it!

  12. Rachael K says:

    Whoa! This corn bread is amazing! I don’t think I’ll be able to go back to plain corn bread again. I followed the recipe exactly. I only have an 8×8 baking dish, so I followed the advice in the comments to take out some of the batter to keep it from being so thick in a smaller pan. I have a 3 Tbs cookie scoop. I took 4 scoops of the batter and baked that in a mini bread pan for 20 minutes. The 8×8 cooked perfectly in 30 minutes. I don’t think it is too sweet, but I have a serious sweet tooth. Thanks Mel! I love so many of your recipes. This is definitely a keeper.

    • Monica says:

      I followed this tip. I took out 12 tablespoons and made 12 mini muffins. They were done in 10 minutes. The 8×8 was done in 30. I used 1.5 ounces sugar.

  13. norniea says:

    I will be trying this! But without the sugar, or cutting it down a lot. Has anyone tried it without and did it (or would it) make a huge difference? Thanks!

    • Liz says:

      I made 1/2 recipe in a 9×5 bread pan. I thought it was too sweet and will try again with 1/2 the amount of sugar.

      • Mel says:

        Hi Liz (and others) – this is definitely a sweeter cornbread. I cut down the sugar from the original but you could definitely decrease it even more.

        • Liz says:

          Mel, I was tired when I wrote my comment…I should have said “too sweet for me” πŸ™‚ ! My sweet tooth is practically non-existent.

          Also, if I was having it with a “salty/very savory” main dish, a bit of sweetness would be a good match.

  14. I love this! It does look extra fluffy πŸ™‚

  15. Gina says:

    I am going to try this recipe as soon as possible, but I have a question. Do you drain the zucchini in a colander or press the liquid out to remove more moisture?

  16. Kim in MD says:

    I love fluffy cornbread! Sadly, I will have to buy zucchini to make this, as my MIL’s garden is only producing tomatoes and jalapeΓ±os this late in the summer.

  17. Jeff says:

    the only thing i would change is cooking it in a well seasoned cast iron skillet. It is just a preference since my mom always cooked hers in a cast skillet over a fire, sooooooooo gooooooooood.

  18. Mel says:

    Quick question: Is there any way to print the recipes from your blog with a picture? I like to print my favorites to put into my recipe binder, and I really like to include a picture of the food!

  19. Cassidy says:

    We made this tonight. I’m not usually a fan of cornbread, but we LOVED this!!! Oh, my goodness, I think I’m going to buy zucchini for the sole purpose of making this bread. It is amazing.

  20. Boe says:

    Hi Mel! I loved your last cornbread recipe and this one looks fantastic too! I only have an 8×8 inch pan though, any suggestions for adjusting the recipe? Thanks so much!

  21. Paige says:

    This has to be the fluffiest and most delicious looking homemade cornbread I’ve ever seen! Mine usually come out super dry, but I’m guessing that’s all about the importance of measuring flour correctly right? πŸ™‚


  22. jennifer Young says:

    Hi Mel,
    I love your recipes and will be making this one today! Can you tell me, is the zucchini put through the food processor raw or do I steam it first? My apologies is this was already evident.


  23. Helen says:

    I’m just feeling a little bummed that I haven’t managed to get my hands on more zucchini this year!! I’m loving all the recipes!! Hopefully my neighbors are just holding out on me and some will appear in my life soon

  24. Holy Moley this looks incredible! I’ll ALWAYS take more zucchini recipes (might have a slight obsession with that veggie <3 ). I would have never thought of adding zucchini to cornbread but am absolutely LOVING this idea.

  25. Teresa R. says:

    I love good cornbread and this recipe is a just trying! Thanks!

  26. Nicole Hunn says:

    Oh this is a must-make, Mel! I know better than to make no-more-zucchini-recipes promises, but I make them too. And then I’m back at the well again in no time. *sigh* Zucchini, you temptress, you!

  27. Beth B says:

    I assume the zucchini is unpeeled and grated, right?

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