Zucchini Cornbread

Zucchini Cornbread

Judy McAllister 0

"Another way to use that summer zucchini squash."
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45 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  4. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.


  1. 30 Ratings

Most helpful positive review

This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed...

Most helpful critical review

Very pretty with the little green flecks in the yellow, and it was moist. But it was not sweet enough and it had a weird crumb. I'm eating it but if I ever make it again, I'm increasing the suga...

This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed...

This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half...

Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again.

This was wonderful. I made it once according to the recipe, and once with some slight tweaking with whole wheat flour, brown sugar and 2 cups of zucchini. Both turned out awesome. Even Hubby who...

Great unusual use for zucchini. It went well with the turkey chili from this website. My husband loved it and couldn't tell that I had hidden vitamins in it!

I found this a little bland also, but then I left out the cheese as another reviewer had done the same with no complaints. I think however it would have been better with cheese. Texture very m...

We were apprehensive to try this based solely on the fact that it had so few reviews. This was EXCELLENT. Probably some of the moistest cornbread we've ever eaten. We left out the cheese, as it ...

A deliciously moist and savory cornbread! I made it to go with chicken and dumplings, and it was a big hit! The blender really smooths out the zucchini and onion. I used sharp cheddar, it was...

My only complaint about this cornbread is that it was a little bland.