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+ servings

Zucchini Cornbread

A delicious cornbread made with zucchini

Course Bread
Cuisine American
Prep 40 minutes
Cook 55 minutes
Total 1 hour 40 minutes
Servings 8 servings (One 9x5-inch loaf)
Calories 322 kcal
Author Michelle


  • 1 medium zucchini about 10 ounces
  • cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • 2 eggs
  • ½ cup buttermilk


  1. Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan; set aside.
  2. Trim the ends off the zucchini and thinly slice 3 to 5 rounds from one end of the zucchini and reserve for garnish. Shred the remaining zucchini, toss with 1 tablespoon of granulated sugar and place in a colander. Allow to drain for 30 minutes, then gather it in a clean kitchen towel and squeeze out any excess water.
  3. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the butter, eggs and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.
  4. Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Zucchini Cornbread
Amount Per Serving
Calories 322 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 322mg14%
Potassium 222mg6%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 14g16%
Protein 6g12%
Vitamin A 490IU10%
Vitamin C 4.4mg5%
Calcium 56mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.