Zucchini Cornbread

Zucchini Cornbread

Moist, slightly sweet, with a lovely texture from the zucchini.

Ingredients:

• Dry Ingredients:

  • 1 cup (120g) all-purpose flour

  • 1 cup (140g) yellow cornmeal

  • 1/4 cup (50g) granulated sugar (or honey added to wet ingredients)

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1/2 tsp baking soda

  • Optional: 1/2 tsp chili powder or paprika for a savory kick

• Wet Ingredients:

  • 1 cup coarsely grated zucchini (from about 1 medium zucchini, no need to peel)

  • 1 cup (240ml) buttermilk* (see note below for substitute)

  • 2 large eggs

  • 1/4 cup (60ml) melted butter or neutral oil (like vegetable or avocado oil)

  • 1/4 cup (85g) honey (if not using sugar above)

  • 1 cup (165g) fresh, canned (drained), or thawed frozen corn kernels

• Optional Add-ins:

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup chopped green onions or chives

  • 1 small jalapeño, seeded and finely diced

Instructions:

1. Prep: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan, a 10-inch cast-iron skillet, or a standard loaf pan.

2. Prepare Zucchini: Grate the zucchini. Place it in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This is the key to preventing soggy bread.

3. Mix Dry: In a large bowl, whisk together all the dry ingredients (flour, cornmeal, sugar, baking powder, salt, baking soda).

4. Mix Wet: In a separate bowl, whisk the buttermilk, eggs, melted butter/oil, and honey (if using) until well combined.

5. Combine: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined – a few lumps are okay. Do not overmix.

6. Fold: Gently fold in the squeezed zucchini, corn, and any optional add-ins (cheese, onions, jalapeño).

7. Bake: Pour the batter into your prepared pan. Bake for 25-35 minutes (less for skillet, more for loaf pan), or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Cool & Serve: Let the cornbread cool in the pan for at least 15-20 minutes before slicing. It’s wonderful served warm with butter, honey, or alongside chili, soups, or BBQ.

Key Tips & Notes:

• Buttermilk Substitute: No buttermilk? Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

• Moisture is the Enemy: Squeezing the zucchini is non-negotiable for the right texture.

• Texture: For more corn texture, use fresh or frozen kernels. For a more uniform crumb, you can use creamed corn (reduce buttermilk slightly).

• Savory vs. Sweet: Reduce or omit the sugar/honey for a more savory bread, especially if adding cheese and jalapeños.

• Storage: Store leftovers in an airtight container at room temp for 1-2 days, or in the fridge for up to 5 days. Reheat gently in the oven or toaster.

Enjoy your homemade zucchini cornbread