Fluffy Zucchini Cornbread
Fluffy, moist zucchini cornbread is easy and delicious. The perfect way to use up that delightful green veggie!
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.
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.
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
- ½ cup (85 g) yellow cornmeal
- 1 ½ cups (213 g) all-purpose flour
- ⅓ cup (71 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk or milk
- 2 eggs, lightly beaten
- 4 tablespoons (57 g) salted butter or coconut oil, melted
- 2 cups (about 227 g) unpeeled shredded, drained zucchini
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 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.
- 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)
71 Comments on “Fluffy Zucchini Cornbread”
This is the same recipe that my Aunt has been making for 35 plus years and it’s fantastic.
I made this as muffins and Turned out dense and heavy like hockey pucks. Flavor was good but I must have messed something up!
Been wanting to try this one for awhile. I like cornbread of many styles, and this one is very good, I will make it often. I added swerve sugar replacement 1/4 cup for the sugar and split the difference on the egg and butter using 1/2 the amount of light butter and then nonfat plain greek yogurt for the other half. Same with egg-one egg and 3 tabs egg beaters. Wanted to experiment on a lower fat and sugar recipe for those who need that. This came out very nicely.
This was delicious, and a great way to use up some garden zucchini! Thank you Mel!
This is my favorite cornbread recipe! I tried it yesterday with frozen riced broccoli instead of shredded zucchini. Didn’t thaw it, just measured out 2 cups and added it with the wet ingredients. I did reduce the sugar a bit and mixed in some shredded cheddar, yum!
Hi, Mel. I’m wondering if it would work to substitute yellow squash instead of zucchini in this recipe. It would help hide the veggies even more in this cornbread from my family, that thought it was tasty but had a hard time getting over the green specks of zucchini. 🙂
I haven’t tried it, but you could experiment! I’ve heard yellow squash subs fine for zucchini in baked goods.
Delicious, moist, light and fluffy just as advertised. I used a little less sugar and added some fresh corn kernels. The zucchini shreds were subtly colorful – similar look to when I add chopped green chilies to my cornbread. I am adding this to my go-to-recipes collection.
WOW! This is not just a cornbread, this is a scrumptious light fluffy cake that could be served for an afternoon tea! Will be sharing and using this recipe throughout our zucchini season. Thanks for posting this recipe!
I just made this tonight, and it’s so moist and delicious! I would never have thought zucchini would be in a cornbread. Favorite cornbread recipe now!
This is my favorite cornbread recipe! I usually bake them in a greased muffin tin for about 18 minutes just like another reader had posted. I tried a variation today using Bobs Red Mill 1 for 1 Gluten Free flour and coconut sugar. it turned out just as good!
Awesome! I was planning to use Bob’s 1:1 also! Glad it worked for you!
So moist and delicious!
The taste was ok, but the texture was not what I was expecting. Normally cornbread has more of a hearty texture, but this was very similar to a quick bread. Once butter was put on it it didn’t hold it’s crumb, it just turned into a gloppy mess. I may try this again with a higher ratio of cornmeal to flour.
I have made this recipe many times. It is totally awesome!
Made two batches for Christmas to go with a pot of field peas with snaps. The first batch I followed the recipient exactly. They turned out great! In The second batch, instead of zucchini, I used 1 1/2 cups of shredded carrots, 1/2 cup of diced red onion, one diced jalapeño and the slices of bacon diced. The second batch was better than the first, they were sweet, salty and spicy.
Can this be made without the sugar, or at least with a lot less sugar?
You can definitely experiment!
Delicious cornbread! I doubled the recipe for a 9×13 pan. It fit perfectly! I ended up over baking it on accident but it still tasted great!!!! I was surprised that the crust was crunchy but the inside was still super moist and yummy! I will definitely make this again and again and again!
One of our family’s favorite recipes. We make this at least 2-3 times every summer, the PERFECT way to use up those HUGE zucchinis that multiply the minute you go out of town in July. :o) We usually only use 1/4 c sugar and we like it with whole wheat flour or at least 1 cup white whole wheat flour, 1/2 cup all-purpose flour.
I decided to make this (for the second time) and realized I had no corn meal or anything of the sort (search yielded suggestion of polenta or grits). I found a note that flaxseed meal could be used in place of corn meal. Well it baked up great. I did miss the corn flavor a bit, but what a great thing to know in a pinch or if you are averse to corn. I served it alongside the creamy black bean taco soup. Yum!
Just tried this recipe. I like the fact that you put butter and buttermilk substitutes. I used milk and coconut milk and it turn out great. It turns out really well. Thank you.
Made this tonight. I did not have Zucchini so I used shredded carrots and it turned out awesome. A really good recipe, will have to try it again with the zucchini.
Wow. Today I made this as written but divided equally into 12 muffins. It came out so perfectly fluffy. I just sprayed the tin with Trader Joe’s coconut oil spray (love it!) and baked for about 18 minutes (just watched it from 15-on). Thanks for a winner Mel, but I realize I’m preaching to the choir here.
Happy you loved the recipe, Nicole – glad it worked well as muffins!
My husband absolutely LOVES this cornbread!
I saw this recipe on FB and had zucchini on hand so decided to make it for dinner last night. In my hurry I didn’t read the recipe all the way through first. I had just put it in the oven when I read the part about draining the zucchini. Oops! I was prepared to have corn mush but it turned out great! I did cook it a couple extra minutes. My 8 year old that hates zucchini said it was delicious. Thanks for another great recipe!
I have a box of Trader Joe’s cornbread mix and am wondering how it would work if I added shredded zucchini to it? I’m sure your recipe is better but, since I already have it, I think I’ll give it a go. Has anyone else tried this?
Hi- I am making this recipe this morn- if anyone can reply ASAP, pls let me know if the zuke measurement is 2 cups after draining?
Thanks much-sounds like a yummy recipe!
Yes, it is two cups after draining.
I made this recipe using coconut oil and cashew milk, in my decades-long quest to make a moist cornbread. My search has ended; this recipe is amazing. I’m finally satisfied! Thank you for this yummy recipe!
I have to say I don’t make cornbread any other way now! This recipe is amazing. The end result is moist and beautiful to boot ! Love love love this cornbread.
I made this with half the sugar as muffins and it came out delicious.
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!
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!
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!!
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!!
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!
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?
You can definitely peel it if you don’t want any green to show up. 🙂
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.
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 😉
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!
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!
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.
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.
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!
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.
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.
Mel, I was tired when I wrote my comment…I should have said “too sweet for me” 🙂 ! 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.
I love this! It does look extra fluffy 🙂
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?
I know Mel did a whole post on this, but I just grated into some coffee filters and squeezed the juice out and was done.
I love fluffy cornbread! Sadly, I will have to buy zucchini to make this, as my MIL’s garden is only producing tomatoes and jalapeños this late in the summer.
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.
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!
Unfortunately there’s not right now. Sorry, Mel!
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.
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!
It will probably work in an 8X8 although it will be even thicker than pictured. You might scoop out a bit of the batter and bake 3-4 muffins so the pan isn’t quite as full.
I’ll try it that way, thanks for the advice!! 🙂
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? 🙂
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.
Hi Jennifer – I don’t precook the zucchini, just shred it raw.
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
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.
I love good cornbread and this recipe is a just trying! Thanks!
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!
I assume the zucchini is unpeeled and grated, right?
Yes, Beth – thanks for asking. I added those minor details. 🙂