Savory Cheddar Zucchini Cornbread Recipe

Name: Savory Cheddar Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups zucchini, coarsely chopped; 1 cup milk; 1/2 cup onion, chopped; 2 eggs; 1/4 cup butter, melted and cooled; 1 1/4 cups cornmeal; 1 cup whole wheat flour or 1 cup all-purpose flour; 1 tablespoon dried dill; 4 teaspoons baking powder; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup shredded cheddar cheese, shredded

Servings: persons

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

1
Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
2
Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
3
Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
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 - 40 minutes.

523

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 1 1/2 cups zucchini, coarsely chopped, 1 cup milk, 1/2 cup onion, chopped, 2 eggs, and more.

Yes, Savory Cheddar 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!

Savory Cheddar Zucchini Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions