Skillet Zucchini Cornbread Recipe -
Skillet Zucchini Cornbread Recipe
  • READY IN 1 hr

Skillet Zucchini Cornbread

Recipe by  

"Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
  2. Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
  3. In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
  4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
  5. Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Kitchen-Friendly View


  • If you don't have a cast iron skillet, use an 8x8 inch baking pan.

Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2009

This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them.

Most Helpful Critical Review
Aug 11, 2011

Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible--maybe an oven issue). Sugar could have been doubled for our taste.


8 Ratings

Oct 06, 2009

This was pretty good, although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand, so I added 1 tsp baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor.

Sep 30, 2012

We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California, so used regular and added baking powder and soda. I added a bitmore sugar and green onions were all I had, so used those instead. They worked and made the flavor yummy. I will make this again.

Aug 04, 2013

Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn't have the self rising corn meal or flour so added some baking powder and a little extra salt. I used 2 eggs from my chickens but had a two yolk egg so it added a little more to richness of the corn bread. This is not your usual corn bread. Mine was very dense but flavorful. Not dry at all.

Dec 16, 2012

A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe

Nov 27, 2014

This recipe is so good! My mom informed me that she was not cooking for thanksgiving the day before :( so it was up to my sisters and I to cook dishes and bring over. I wanted to make corn bread just a little different so I found Zucchini cornbread on this site. This is my first time making cornbread from scratch and after purchasing the ingredients, preparing and making this cornbread it tasting and looking amazing,I will be making again :)


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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