Zucchini Cornbread
Zucchini Cornbread is a delicious spin on traditional cornbread. This moist cornbread has a touch of sweetness and texture you will love.
What is Zucchini Cornbread?
Is it a meal? Is it cornbread? That answer is up to you! I love this dense, moist spin on cornbread because it really feels more like a side dish. It’s filling and just seems so much more than a staple of corn bread. Also, taking a box mix like this Jiffy bread and adding the zucchini, spices, egg and cheese really do make it more.
How to make Zucchini Cornbread
I love dump and cook recipes. While this one may be a little more labor intensive, it is still so easy. I simply use my box grater and grate the zucchini. Allow it to sit in a colander for a little bit to drain some. I usually allow drain time while I am prepping the other ingredients.
Once ready to mix it all, I take a tea towel or cheesecloth and squeeze the excess water out of the zucchini. This makes sure you don’t have too much moisture in the cornbread. That is it! That is the most work this recipe calls for. So let me tell you how to do the rest!
~Ingredients~
- 3 cups shredded zucchini, drained and squeezed
- 1/2 cup diced onion
- 2 eggs lightly beaten
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 box of Jiffy corn bread mix
- 1/2 teaspoon pepper
- 1 cup of whole kernel corn, rinsed and drained
- 1 & 1/2 cups shredded cheddar cheese
~Method~
- Preheat oven to 350 degrees Fahrenheit. Use a grater and grate zucchini. Drain and allow to sit a bit. Can squeeze in a teat towel or cheesecloth to expedite process.
- Mix zucchini, onion, corn and eggs in a large bowl. Season with salt, pepper, oregano and garlic. Add in Jiffy cornbread mix and mix well.
- Fold in 1 cup of shredded cheddar. Pour into a lightly greased 8 x 11 casserole pan. Top with remaining cheddar cheese.
- Bake 30 to 45 min until cheese is melted and bread is slightly browned. Enjoy!!
Tips for Cooking Zucchini Cornbread
I don’t have any fancy tools for shredding zucchini. I use my box grater carefully and it works quickly and well for this application. After grating, I usually put them in a colander for a few minutes and sprinkle with a tiny bit of salt. This helps draw some water out of the zucchini.
Cheesecloth is a great tool for any cook to have. I have found it can be sort of expensive. If you are like me and on a budget, you can usually find cloth diapers. Not the ones that have the absorbent center, just the plain ones. These are cheaper and work well for straining or squeezing things like zucchini or frozen spinach.
No problem! Any Cornbread mix will be fine, just use about 1 cup and 1/2 a cup of any substitution, including Krusteaz for a gluten free alternative.
Fun things to cook with Kids
This is one of my all time favorite recipes to cook with my girls. Over the years we have cooked lots of great recipes together. Getting their hands dirty and getting to eat what they have cooked has not only been fun, but it has taught them a real skill.
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One of the first things we cooked together were these Homemade Biscuits. And I mean we started at like 3 years old here too! The girls always liked making this cornbread because they loved squeezing the water out of the zucchini. Fun days. Oh how I miss them.
My girls are 22 and almost 18. I find they need me less and less. One usually calls and texts me with cooking questions. She however, has turned into probably a better cook than me already! That makes my Momma heart very proud. The baby, well, she is still at home for now and sometimes I can talk her into cooking with me. And when we do, its always so much fun.
So, I encourage you to get into the kitchen and cook with your kids or grandkids and this cornbread recipe is a fun one to do!
Zucchini Cornbread
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Zucchini Cornbread
Ingredients
- 3 cups shredded zucchini drained and squeezed
- 1/2 cup diced onion
- 2 eggs lightly beaten
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 box of Jiffy corn bread mix
- 1/2 teaspoon pepper
- 1 cup of whole kernel corn rinsed and drained
- 1 & 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Use a grater and grate zucchini. Drain and allow to sit a bit. Can squeeze in a teat towel or cheesecloth to expedite process.
- Mix zucchini, onion, corn and eggs in a large bowl. Season with salt, pepper, oregano and garlic. Add in Jiffy cornbread mix and mix well.
- Fold in 1 cup of shredded cheddar. Pour into a lightly greased 8 x 11 casserole pan. Top with remaining cheddar cheese.
- Bake 30 to 45 min until cheese is melted and bread is slightly browned. Enjoy!!
I love this twist Brook! I have got to try it!
Thank you!!! It really makes a delightful difference!
We loved this recipe. It was like a casserole more than a cornbread. Delicious!
Yes! So good and filling! Thank you!
Thats a wonderful recipe Brook. I really love the detail with the added zucchini.
Thank you!!! That means so much coming from you Nina!
Can this be prepared a day ahead of baking?
It sure can!
Can you freeze how to store how long ??
This cornbread is very moist and the zucchini could hold excess moisture during freezing and may be soggy when thawed. It should last in an airtight container in the fridge for about a week.
So you can pre make not cook and then cook the next day ?
Yes, that should work fine.