Skillet Zucchini Cornbread

Skillet Zucchini Cornbread


"Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden."


1 h servings 334 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
  2. Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
  3. In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
  4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
  5. Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.


  • If you don't have a cast iron skillet, use an 8x8 inch baking pan.
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  1. 8 Ratings


This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them.

This was pretty good, although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand, so I added 1 tsp bakin...

We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California, so used regular and added baking powder and soda. I added a bi...

Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn't have the self rising corn meal or flour so added some baking ...

A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe

Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as...

This recipe is so good! My mom informed me that she was not cooking for thanksgiving the day before :( so it was up to my sisters and I to cook dishes and bring over. I wanted to make corn bread...