Zucchini Cornbread

5 from 1 vote

Add a warm slice of zucchini cornbread to your next meal. It's made with chives for a hint of savory herb flavor and has a buttery, crunchy crust when prepared in a cast iron skillet.

Prep Time10

Cook Time20

Total Time30

Servings: slices

Calories: 257kcal

Ingredients

1 ¼ cups ground cornmeal
¾ cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup whole milk
6 tablespoons unsalted butter, melted
2 large eggs
1.5 cups finely grated zucchini, liquid squeezed out after measuring
2 tablespoons minced chives

Instructions

Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
In a large bowl, add cornmeal, flour, sugar, baking powder, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
Add the milk, melted butter, and eggs to the dry ingredients and stir until just combined. Last, gently fold in zucchini and chives until incorporated. Let the batter sit for 5 minutes in the bowl.
Meanwhile, carefully remove the hot skillet from the oven and coat the bottom and sides with butter.
Pour batter into the hot skillet and place back in the oven. Bake for about 18-20 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.

Recommended Equipment

Notes

Cornbread is best within two days of preparing. Leftovers can be stored at room temperature in a tightly sealed container.
Cornbread can be frozen for up to six months in a tightly sealed container. To thaw, set on the countertop to bring to room temperature for 1 to 2 hours.
If you don't have a cast iron skillet, a 9 to 10 inch pie pan can work as a substitute. Baking times may vary.

Nutrition Estimate

Course: Side Dish

Cuisine: American