Zucchini Cornbread Recipe - Allrecipes.com
Zucchini Cornbread Recipe
  • READY IN 45 mins

Zucchini Cornbread

Recipe by  

"Another way to use that summer zucchini squash."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2010

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 the salt & added a little Cajun seasoning. For half the onion I substituted crushed French onions from a can. Very tasty & moist!

 
Most Helpful Critical Review
Jul 29, 2014

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 sugar.

 
Sep 01, 2010

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 an 8x8 baking dish w/garlic olive oil (I don't have a cast iron skillet). This was certainly full of flavor and I will be making it many times over! The only bummer is that it only uses 1 cup of zucchini and I needed to get rid of a lot more than that.

 
Nov 08, 2010

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

 
Jul 19, 2011

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 doesn't particularly eat either zucchini or cornbread really enjoyed them. Thank you!

 
Aug 30, 2011

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!

 
Jun 21, 2010

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 moist and pleasing, though!

 
Mar 10, 2010

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 didn't seem necessary and scaled back just slightly on the onion and it was still fantastic and flavorful. Perfect companion for hot chili!

 

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Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 656 mg
  • 26%

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

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