Zucchini Cornbread Recipe

Name: Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coarsely chopped zucchini; 1 cup milk; 1/2 cup chopped onion; 2 eggs; 1/4 cup vegetable oil; 1 1/4 cups cornmeal; 1 cup all-purpose flour; 2 tablespoons white sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup shredded Cheddar cheese

Servings: persons

1 cup coarsely chopped zucchini
1 cup milk
1/2 cup chopped onion
2 eggs
1/4 cup vegetable oil
1 1/4 cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

1
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
2
Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
3
Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
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 minutes.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Yes, 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.

Zucchini Cornbread

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