What does zucchini do inside cornbread? It makes it moist. One cup of shredded zucchini folded into a batter of cornmeal, flour, baking powder, baking soda, salt, sugar, buttermilk, eggs, and melted butter, along with half a cup of corn kernels. Poured into a greased cast iron skillet and baked at 400 degrees F for 20 to 25 minutes until golden. This has become one of our go-to summer baking recipes.
The zucchini shreds disappear into the batter during baking. You do not see them, and you do not taste them as zucchini. What you get is cornbread that stays moist for days instead of drying out after one. The corn kernels pop between your teeth. The buttermilk is tangy. The cast iron skillet gives the bottom a dark, crunchy crust.
Tips for Making Summer Zucchini Cornbread
Shred and drain the zucchini
One cup of shredded zucchini. Squeeze out excess moisture with a clean towel before folding into the batter.
Wet zucchini makes the batter too thin and the cornbread takes longer to bake. Squeezed dry, it adds moisture without sogginess.
Bake in a cast iron skillet
Grease a 10-inch cast iron skillet and preheat it in the oven while you mix the batter. The hot skillet creates a crispy bottom crust.
If you do not have a cast iron skillet, an 8×8 inch baking dish works. The crust will not be as dark or crunchy.
Summer Zucchini Cornbread
- Total Time: 40 minutes
- Yield: 10 to 12 servings
Description
Soft cornbread made tender with corn kernels and shredded zucchini, perfect for pairing with honey or dunking into a bowl of chili.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded zucchini
- 1/2 cup corn kernels
Instructions
- Preheat your oven to 400°F and grease a 10-inch cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini and corn kernels.
- Pour the batter into the prepared skillet and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
You may substitute the honey with your favorite sweetener.
Cornbread may also be baked in a greased 8×8″ square baking dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5
- Sodium: 300
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I taste the zucchini?
No. The shreds melt into the batter during baking. They add moisture, not flavour. People who dislike zucchini will not notice it.
Can I use frozen corn?
Yes. Thaw and drain. Fresh corn kernels are sweeter and have a better pop, but frozen works in the off-season.
How do I store leftovers?
Wrap in plastic at room temperature for up to two days. The zucchini keeps the cornbread moist longer than standard recipes. Reheat in the oven for five minutes.
The MOISTEST cornbread I have ever made!
zucchini in cornbread sounded odd but it comes out extra moist and tender, you would never know. So good warm from the pan, a great way to use the summer glut!
I shredded in the zucchini like the recipe said and it kept the cornbread so moist without a hint of green flavor. So good with a bowl of chili or just a smear of butter. Going in the regular rotation!