Dilled Zucchini Cornbread Recipe

Name: Dilled Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 Tablespoons Unsalted Butter, Divided; 1 cup Cornmeal; 1 cup Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 2 Tablespoons Sugar; 1/2 teaspoons Salt; 1-1/2 teaspoon Dried Dill; 2 whole Eggs; 2/3 cups Greek Yogurt; 2/3 cups Milk; 1 cup (heaping) Zucchini, Shredded And Gently Squeezed To Get Rid Of Excess Moisture

Servings: persons

4 Tablespoons Unsalted Butter, Divided
1 cup Cornmeal
1 cup Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
2 Tablespoons Sugar
1/2 teaspoons Salt
1-1/2 teaspoon Dried Dill
2 whole Eggs
2/3 cups Greek Yogurt
2/3 cups Milk
1 cup (heaping) Zucchini, Shredded And Gently Squeezed To Get Rid Of Excess Moisture

1
Preheat the oven to 400u00b0F. Place a 10-inch cast iron or baking pan in the oven.
2
Melt 2 tablespoon of butter and set it aside, allowing it to cool.
3
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and dill. Set aside.
4
In a medium bowl, whisk together the eggs, yogurt and milk until combined. Drizzle in the melted butter, whisking continuously.
5
Add the wet ingredients to the dry ingredients and fold until nearly combined. Add the zucchini and stir until blended.
6
Add the remaining 2 tablespoons of butter to the preheating pan in the oven and carefully swirl to evenly coat the bottom. Carefully add the batter to the pan, smoothing the top, and bake for 25 minutes, until golden. Serve warm or at room temperature.
7
Adapted from Cook's Illustrated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 Tablespoons Unsalted Butter, Divided, 1 cup Cornmeal, 1 cup Flour, 2 teaspoons Baking Powder, and more.

Yes, Dilled 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.

Dilled Zucchini Cornbread

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