Zucchini Cornbread

Name: Zucchini Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 3/4 cup cornmeal; 1 1/4 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter; 1/2 cup sugar; 2 egg; 2/3 cup buttermilk; 1 zucchini

User Reviews

4

18 reviews

Good

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
12 servings
Course
Side Dish
Cuisine
American

Zucchini Cornbread

Julie Valencia

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Zucchini cornbread is an easy upgrade for a classic summer quickbread!

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Ingredients

Servings

3/4 cup cornmeal yellow
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter melted and cooled
1/2 cup sugar
2 egg large
2/3 cup buttermilk
1 zucchini packed cup; shredded

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Instructions

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Preheat oven to 400F. Butter or line a 9x9 square baking pan, and set aside.
Sift together the flour, cornmeal, baking powder, baking soda, and salt in a small bowl. Set aside.
In a large bowl, whisk the melted butter and sugar. Add the eggs, whisking well, and then add the buttermilk.
Add the dry ingredients to the wet, and stir until just combined. Then add the zucchini and fold briefly to combine.
Spread the batter evenly into your prepared baking pan.
Bake for about 25-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.