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Zucchini Cornbread
4 from 18 votes

Zucchini Cornbread

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

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

Ingredients

  • 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

Instructions

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