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Zucchini Cornbread is a moist variation on one of the most versatile quick breads around.  Pair it with chili, chowder, soup, stews, baked beans, ribs, ham, and of course, fried chicken.  But this easy cornbread is delicious enough to stand on its own.

Total time

0 minutes




  • 1 cup yellow cornmeal
  • 1 cup all purpose flour (measure with the fluff/scoop/and level method)
  • ½ cup packed light brown sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • 2 eggs
  • ⅔ cup buttermilk
  • ⅓ cup vegetable oil
  • 1 packed cup shredded zucchini


  1. Set oven to 400F
  2. Sift together the flour, cornbread, brown sugar, baking powder, salt and cinnamon in a small bowl.
  3. In a large bowl, whisk the eggs, then add the oil, buttermilk, and shredded zucchini.
  4. Add the dry ingredients to the wet, and stir until just combined.
  5. Turn batter into a greased 9" spring form pan. Spread out the batter evenly.
  6. Bake for about 30-35 minutes, until a toothpick inserted in the center comes out without wet batter clinging to it.
  7. View the recipe instructions at The View From the Great Island

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