Zucchini Cornbread20 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Another way to use that summer zucchini squash.” - by Judy McAllister
Original recipe yields 8 servings
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Amount Per Serving (8 total)
- 307 cal
- 13.9 g
- 36 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed an 8x..." See more8 baking dish w/garlic olive oil (I don't have a cast iron skillet). This was certainly full of flavor and I will be making it many times over! The only bummer is that it only uses 1 cup of zucchini and I needed to get rid of a lot more than that."
"Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again...." See more"
"This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half the s..." See morealt & added a little Cajun seasoning. For half the onion I substituted crushed French onions from a can. Very tasty & moist!"
Blue Corn Cornbread
Bacon Cheddar Jalapeno Cornbread
Just swipe to see more like this.