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Summer Zucchini Cornbread

Summer Zucchini Cornbread

Soft cornbread is made tender with corn kernels and shredded zucchini for a flavorful skillet perfect with honey or dunked into a bowl of chili.
By Marcie Bidou

Summer Zucchini Cornbread

I love cornbread, any way you slice it. Serve it to me as a muffin, a big, warm square, or a large wedge — just please serve it to me. I actually took matters in my own hands and served myself a moist, fluffy wedge this time, complete with a crispy, golden brown crust. That’s what you get when you add zucchini to your cornbread batter, and bake it in a skillet.

Summer Zucchini Cornbread

Last year one of my favorite recipes was my Butternut Squash Cornbread Muffins. The butternut squash puree gave the cornbread such moist, tender crumb, it was hard to believe it was healthy. They’re a favorite in my house, and who can resist the color?

Being that it’s the middle of summer right now, that means my focus is on summer squash and zucchini. I’ve received a ton of zucchini from a friend’s garden, which means I’m going to find lots of different ways to use it. I had a hankering for cornbread and plenty of zucchini, so yeah — that’s what happened.

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The zucchini also added plenty of moisture, making this cornbread so moist and fluffy. I know the photos show it with a pat of butter, which was the way I devoured my first wedge, but every piece since, I’ve eaten it warm with a drizzle of honey.

Whether you serve it with honey, butter, maple syrup, or just plain warm dipped in some soup or chili it is all good.

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Summer Zucchini Cornbread

  • Author: Marcie Bidou
  • Yield: 10 to 12 servings 1x


Soft cornbread is made tender with corn kernels and shredded zucchini for a flavorful skillet perfect with honey or dunked into a bowl of chili.


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/3 cup + ½ tablespoon canola oil, divided
  • 3 tablespoons honey*
  • 1 cup grated zucchini
  • ½ cup fresh or frozen corn kernels (thawed if frozen)


  1. Preheat the oven to 400 degrees. Grease a skillet with the ½ tablespoon canola oil and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, and honey, and whisk until combined. Pour the wet ingredients into the dry ingredients and stir together until just incorporated. Stir in the zucchini and corn, careful not to over mix, and pour into the prepared skillet.
  4. Bake on the middle rack of the oven for 20-25 minutes or until lightly golden on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then slice, serve, and enjoy!


You may substitute the honey with your favorite sweetener.
Cornbread may also be baked in a greased 8×8″ square baking dish.

  • Category: Baking, Bread


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