Carrot-Zucchini Cornbread Recipe

Name: Carrot-Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grated carrots; 1/2 cup grated zucchini; Kosher salt; Cooking spray; 1 1/2 cups yellow cornmeal; 1/4 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; 1 cup milk; 1 cup sour cream or plain Greek yogurt; 2 tablespoons unsalted butter, melted; 1/4 cup chopped fresh parsley

Servings: persons

1/2 cup grated carrots
1/2 cup grated zucchini
Kosher salt
Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley

1
Sprinkle the carrots and zucchini with salt.
2
Set aside for 15 minutes; squeeze dry.
3
Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray.
4
Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl.
5
In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined.
6
Fold in the carrots, zucchini and parsley.
7
Pour the batter into the prepared dish or skillet.
8
Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes.
9
Let cool 15 minutes in the dish, then loosen the edges and slice.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup grated carrots, 1/2 cup grated zucchini, Kosher salt, Cooking spray, and more.

Yes, Carrot-Zucchini Cornbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot-Zucchini Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions