• Prep Time: 15 MINS
  • Cooking Time: 32 MINS
  • Serves: 12

Zucchini Cornbread

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup (3 ounces) yellow cornmeal
  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 1/3 cup (2.5 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk or milk
  • 2 eggs, lightly beaten
  • 4 tablespoons butter or coconut oil, melted
  • 2 cups unpeeled shredded, drained zucchini (8 ounces)


Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan with cooking spray. Set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Make a well in the dry ingredients and add the buttermilk (or milk), eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.
Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

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