NancyC

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Cheesy Zucchini Cornbread

I’m a big fan of cornbread and this Cheesy Zucchini Cornbread is perfect for summer, when there seems to be no shortage of zucchini at farmer’s markets and in most homegrown gardens! It’s a savory, cheesy cornbread, flavored with Italian seasoning and a hint of garlic and onion. Cheddar cheese is mixed in the batter and sprinkled on top.

Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of vegetable soup or chili.

Cheesy Zucchini Cornbread

  • Servings: 9
  • Difficulty: easy
  • Print

CHEESY ZUCCHINI CORNBREAD by NancyC                            

Makes an 8×8″ pan  

  • 1 cup cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tablespoon honey
  • 4 Tablespoons butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons minced onion
  • 1 teaspoon minced garlic
  • 1 cup shredded zucchini
  • 1 cup thawed frozen corn kernels
  • 1 1 /2 cups shredded Cheddar cheese, divided

Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.

In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.

In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cupof the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).

Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.

Recipe from NancyC | nancy-c.com

This cornbread is good with or without some butter–it definitely has enough flavor to stand on its own!

Are you a fan of cornbread? And are you growing any zucchini in your garden?

Sharing at Mix it Up Monday, Silver Pennies Sundays, Weekend Potluck, Inspire Me Monday, Happiness is Homemade, Meal Plan Monday, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Hearth & Soul, Wonderful Wednesday.

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19 responses to “Cheesy Zucchini Cornbread”

  6. OHHHHHHH! This looks seriously good and I would love to make this and soon. Pinned for baking asap. It looks just about perfect for any occasion. Delicious! Thank you for bringing it to #FiestaFriday

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  10. This Cornbread looks so moist and delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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  11. YUM! Sounds tasty. Pinned ♥ I invite you to linkup this post and more at my UNLIMITED Monthly Link Party.

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