Reviewed: Nov. 1, 2011

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 a nice complement to the zucchini. I will definitely make this one again! Two thumbs up!

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Reviewer:

JoannaM

Reviewed: Oct. 8, 2011

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

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Reviewer:

Leah

Reviewed: Sep. 25, 2011

This was pretty good. Followed recipe exactly, except I didn't have a cast iron skillet- so I just used a glass (pyrex?) baking dish. It came out perfect and golden brown and just a little sweet. We ate it with the turkey chili- also with zuccinni.

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Reviewer:

MGrummert

Reviewed: Sep. 16, 2011

Pretty good, definitely moist! Not too much flavor though, so I added a little butter when it was done and YUM!!

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Reviewer:

lindsay_cb

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: 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!

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: 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!

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Reviewer:

Elektra21

Reviewed: Nov. 5, 2010

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

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Reviewer:

Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: Aug. 31, 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.

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Reviewer:

jennah

Reviewed: Jul. 2, 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!

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Reviewer:

Patty Patricia

Cooking Level: Expert

Reviewed: 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!

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