Zucchini Cornbread Recipe
This savory zucchini cornbread is comfort food! Combining the last of summer's bounty with homey cornmeal, it's perfect for embracing fall. A lovely accompaniment to soup for a cozy meal with a crunchy crust from baking in a cast-iron skillet.
How to Make the Best Zucchini Cornbread
This savory zucchini cornbread is the ultimate way to use up the end-of-summer zucchini bounty. Unlike sweet quick breads, this recipe leans into the savory side with sharp cheddar, fresh oregano, cumin, and a hint of smoky paprika. The jalapeño adds just enough heat to keep things interesting, while the corn kernels bring pops of sweetness throughout.
What makes this cornbread truly special is baking it in a cast iron skillet. The hot butter-coated pan creates an irresistibly crispy, golden crust that contrasts beautifully with the tender, moist interior. A touch of maple syrup in the batter adds subtle sweetness that balances all those savory flavors perfectly.
Serve this cornbread warm alongside a bowl of chili, hearty soup, or your favorite stew. It’s comfort food at its finest—perfect for those cozy fall evenings when you want something nourishing and satisfying.
Zucchini Cornbread
This savory zucchini cornbread is comfort food! Combining the last of summer's bounty with homey cornmeal, it's perfect for embracing fall. A lovely accompaniment to soup for a cozy meal with a crunchy crust from baking in a cast-iron skillet.
Ingredients
Zucchini Prep
Dry Ingredients
Wet Ingredients
Add-ins
Instructions
Prepare the Batter
- Preheat oven to 350°F.
- In a 10-inch cast iron skillet, melt butter and set aside to cool.
- In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
- In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and ¾ cup grated cheddar. Add the jalapeño, corn and scallions. Mix to combine well.
- In a separate bowl, beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don't clean it out! Brush sides with butter.
- Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
Bake
- Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter.
- Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
- Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.
Notes
- For best results, use room temperature eggs to help the batter come together smoothly.
- Squeezing the excess moisture from the zucchini is essential for a proper texture.
- The cornbread can be made without a cast iron skillet using a 9x9 baking dish, but you'll miss the signature crispy crust.
