Name: Easy Zucchini Corn Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 1/2 cup milk; 2 large eggs (lightly beaten); 4 tablespoons butter (melted); 2 cups zucchini (extra moisture removed)

Light, fluffy, and perfectly moist, thisZucchini Cornbreadis a unique twist on a classic recipe! This bread is easy to make from scratch and is ready within 30 minutes.

zucchini cornbread squares stacked on a plate.

I always like to try new food combinations, and zucchini cornbread is one that does not disappoint! The zucchini in this recipe takes the cornbread to the next level by adding moisture, a subtle sweet taste, and color.

This cornbread is made entirely from scratch but only takes about 30 minutes to make, which is something that I appreciate on a busy day. You can lather this cornbread up with butter, drizzle it with honey, or serve it with a bowl of homemade chili.

spatula holding a square slice of zucchini cornbread.

17 Best Cornbread Recipes Ever!

Why You’ll Love This Recipe

The texture is light and fluffy.
The zucchini and sugar add a soft, sweet flavor that balance the strong cornmeal.
It is super easy to make and can be ready in about 30 minutes.

🌽 I love adding produce from the garden to breads like zucchini cornbread and thisEasy Jalapeño Cornbread!

Recipe Ingredients

portion bowls each with digitally labeled raw ingredients to make Zucchini Cornbread.

Yellow Cornmeal—To give your cornbread a nice color, classic flavor, and crisp exterior!
Flour—All-purpose.
Zucchini—Shredded. Don’t worry about peeling it first.
Eggs—Act as a binding agent.
Milk—I usually use whole milk, but you can use 2% or skim milk as well.
Sugar—Adds a little extra sweetness to the dish.
Butter—Melted
Baking Powder and Baking Soda—To help provide a fluffy texture.
Salt—Enhances the other flavors of the cornbread.

See the recipe card for full information on ingredients and quantities.

How to Make Zucchini Cornbread

clear mixing bowl in the process of making zucchini cornbread.

Step #1.Preheat the oven and grease a baking pan. In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.

Step #2.Make a well in the center of the dry ingredients, and add the milk, eggs, and butter, then stir.

clear square baking dish with raw zucchini cornbread batter.

Step #3.Add the zucchini and stir.

Step #4.Add the batter to the prepared pan and place in the oven. Cook until the bread is golden brown. Allow the cornbread to cool.

Recipe FAQs

Can I use frozen zucchini?

Definitely! One of my favorite things to do with zucchini is shred it, then freeze it to make bread months later. If you use frozen zucchini, place it on a plate or tray and allow it to thaw at room temperature. You can also place it under running water to speed up the process. Once it is thawed, pour out any extra liquid. Using a strainer is an easy way to do this step. Keep in mind that you won’t need to wring it out or dry it after you get rid of excess liquid, because some moisture is good for the bread. Now you’re ready to go!

How do I remove moisture from the zucchini?

Zucchini tends to have a lot of moisture, especially when shredding it. While too much moisture will cause the cornbread to have a gummy texture, you don’t want it completely dry for this recipe. To get rid of most of the moisture, you can either wring out the zucchini in a clean kitchen towel, or pat it dry with a couple layers of paper towel!

Is it possible to overmix the cornbread batter?

Yes, it is possible. Once you add the milk, eggs, and butter, you should mix the batter until everything is just combined. This is to avoid the flour in the batter becoming too developed, which will cause the cornbread to have tunnels and a tough texture. After the batter is mixed you will add the zucchini, so be careful that you incorporate it until just combined as well, since everything will already be mixed together. For tender and soft cornbread, don’t overmix!

spatula holding a square slice of zucchini cornbread over the baking dish.

How to Serve and Store Zucchini Cornbread

Zucchini cornbread can be served as a snack or a side dish! We like to keep it simple and enjoy it warm with some butter on top. You can also add it as a side toBBQ pork,fried chicken, chili, or any kind ofstew. The savory flavor and tender texture pairs well with almost anything.

You can store this cornbread on the counter or in the refrigerator. Wrap the cornbread tightly with aluminum foil or plastic wrap, then place it in an airtight container or Ziploc bag. It will stay fresh for up to 2-3 days in a cool dry place, or up to 5 days in the fridge!

Expert Tips

You can use white whole wheat flour for this recipe instead of all-purpose. It will just give you a more dense, but still very tasty, pan of cornbread!
There isno need to peel the zucchini for this recipe! The skin can add a beautiful color and extra flavor.
You will want tolightly beat the eggs before you add them to the dry ingredients so that they incorporate quicker!
Make sure yougrab yellow cornmeal, not white cornmeal.