For a spicier kick, add a pinch of cayenne pepper to the dry ingredients. Feel free to substitute other cheeses, such as Monterey Jack or pepper jack. If you don't have a cast-iron skillet, a greased 9x13 inch baking pan will also work, but the baking time may need to be adjusted. This cornbread is best served warm.
Zucchini Cornbread
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS156
Embrace the bounty of summer with this moist and flavorful zucchini cornbread, a delightful twist on a classic. Packed with fresh zucchini and cheddar cheese, it's a perfect side dish or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol64 mg
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Fiber2 g
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Protein10 g
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Saturated Fat5 g
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Sodium656 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (Prep time: 5 minutes)
02 Step
Recipe View 5 mins Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. (Prep time: 5 minutes)
03 Step
Recipe View 5 mins In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Pour the zucchini mixture into the cornmeal mixture, stirring until just combined. Gently fold in the Cheddar cheese. (Prep time: 5 minutes)
04 Step
Recipe View 30 mins Carefully pour the batter into the hot greased skillet, smooth the top with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. (Bake time: 30 minutes)
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Emanuel Bosco
Aug 25, 2024Easy to follow instructions and a delicious result!
Kaitlyn Gottlieb
Jan 23, 2024This recipe is amazing! The zucchini adds so much moisture and flavor.
Talon Keebler
Dec 1, 2023I've made this cornbread several times, and it's always a hit.