Fluffy Zucchini Cornbread
User Reviews
4.7
Fluffy Zucchini Cornbread
Description
Fluffy Zucchini Cornbread brings together yellow cornmeal and all-purpose flour with zucchini shredded but not overly wet to maintain the right batter consistency. The batter includes buttermilk, eggs, and melted butter, which enrich the bread and contribute to its moist and tender texture. Baking at 350°F until the top springs back and a toothpick comes out clean produces a golden loaf with a balanced sweet-tart flavor profile.
The subtle zucchini presence adds moisture without overpowering the classic cornbread taste, resulting in a bread that works well alongside chili, soups, or as a snack. The texture remains light enough to appeal beyond typical cornbread variations but still offers enough heartiness for a comforting bread.
When preparing, it is important not to let the zucchini be too wet; a little moisture is acceptable, but excessive dripping can affect the batter and final crumb. Using buttermilk is preferred but can be substituted with milk. Variations such as substituting part or all of the flour with white whole wheat flour create a slightly heartier texture without compromising flavor.
Ingredients
- ½ cup cornmeal yellow
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk or milk
- 2 egg lightly beaten
- 4 tablespoons salted butter melted, or coconut oil
- 2 cups 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
- For best results, wring out shredded zucchini to remove excess moisture while retaining some dampness for tenderness.
- Using white whole wheat flour wholly or partially can yield a heartier texture without losing the bread's softness.
- Buttermilk is recommended for its acidity which reacts with baking powder and soda for a light crumb, though regular milk can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9X9-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 164kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 306mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
