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
Ingredients
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from my favorite cornbread recipe)
Made this for the first time last night- yum! I feel like cornbread tends to run on the dry side, but this one is so moist! Also a great way to use up extra zucchini 🙂
Note to others: make sure to read the recipe notes. You need to wring out the zucchini, not just drain, in order for the cornbread to not be dense.
This was perfect. Used whole wheat pastry flour and will try coconut sugar or honey instead of white sugar next time. Keeper recipe
This was moist and delicious! But I had an odd texture problem . I used an 8×8 glass pan and 4 muffins. The muffins came out fluffy baked for 16 min and then the pan I let bake for 30 minutes and it came out denser and not really fluffy:( any suggestions on how to fix this? I may have over stirred it trying to get the zucchini to spread around could that have done it? Or was it the glass pan?
Hi Emily – yes, over mixing could be the culprit. I don’t know if it would be the glass pan? Usually I recommend baking at 25 degrees lower for a glass pan. Maybe that would help?
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!