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.
Recipe summary
Flavor/texture: Soft, crumbly, and buttery with a hint of fresh chive flavor.
Pan size: 10-inch cast iron skillet.
Why cast iron? Using a cast iron skillet creates a crunchy, buttery crust when baked. Don't have a cast iron pan? A 9-10 inch pie pan can work in a pinch.
Freezes well. Leftover cornbread freezes well, up to 6 months, either as a whole loaf or individual slices.
Similar to: Cornbread Zucchini Casserole
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Ingredients and substitutions
- Cornmeal - I prefer to use yellow cornmeal for my cornbread. However, yellow or white cornmeal will work in this recipe. White cornmeal has a more subtle flavor but otherwise adds the same texture.
- All-purpose flour - Necessary to add stability and balance with the wet ingredients in the recipe. I have not tested this recipe with other types of flours, so I can't say how substitutions would turn out. If you have other types of flours on hand, then I recommend searching for a recipe written for your desired ingredients.
- Eggs - Add moisture and structure to the cornbread.
- Butter - Adds moisture and flavor to the cornbread. If using salted butter, then I recommend reducing the listed salt by ¼ teaspoon.
- Salt - Enhances the flavor of your cornbread without making it "salty". If you're using salted butter, I recommend reducing the listed salt by ¼ teaspoon.
- Leavening - We're using baking powder in this recipe to achieve the proper lift. Baking powder cannot be substituted with baking soda - the two are not interchangeable.
- Sugar - I like to add a small amount of sugar to my cornbread because it promotes browning and balances the flavor. We're not adding enough to make it sweet. If you're opposed to adding any sugar at all, you're welcome to omit it from the recipe.
- Milk - Adds moisture to the cornbread. I recommend whole milk for a moist, tender cornbread. Lower fat milks can cause your cornbread to turn out dry.
- Zucchini - You'll need about 1.5 cups or 200 grams of finely shredded zucchini for this recipe. We're squeezing the liquid out after measuring to ensure we don't add too much moisture to the cornbread. Too much moisture can cause it to turn out soggy and dense.
- Chives - Fresh chopped chives add a fresh, bright, oniony flavor to the cornbread. Chives could be substituted with a chopped green onion if desired.
How to make zucchini cornbread
- Add dry ingredients to a large bowl and whisk to remove clumps. Add wet ingredients and stir to incorporate. Last, add zucchini and chives and stir to incorporate.
- Preheat skillet in the oven, then carefully remove and add butter, swirling around the pan to coat the bottom and sides as it melts.
- Pour in batter and spread to the edges of the pan.
- Bake until edges are golden brown and the center pops back when gently pressed.
Tips and tricks
Don't overmix your batter - Overmixing the batter once the flour has been added can overwork the gluten, which can cause baked goods to turn out tough. Stir just enough to fully incorporate each ingredient.
Preheat your pan - I like to preheat my cast iron pan in the oven beforehand. A hot cast iron pan helps create that crunchy crust on the bottom of the cornbread. Once your batter is ready, carefully remove the pan with oven mitts, melt some butter in the pan and swirl to coat, then pour the batter in and bake.
How to tell when cornbread is done - Finished cornbread should look golden brown around the edges and will pop back when pressed gently in the center. Use an instant read thermometer for best accuracy. Cornbread is done when the center reaches 195 to 200 degrees Fahrenheit.
Serve same day - Cornbread begins to dry out after about two days. I recommend serving it same day for best results.
Storage
Cornbread can be stored at room temperature for about two days in a tightly sealed container. After two days it will begin to dry out.
Cornbread can also be frozen for up to six months in a tightly sealed, freezer-safe container. To thaw cornbread slices, set on the countertop to bring to room temperature for about 1 to 2 hours.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make this bread soggy, gummy, and dense.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
You'll need a 10 inch cast iron skillet for this recipe. Here's the one I use and love: Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
If you don't have a cast iron skillet, a 9 to 10 inch pie pan can be used instead. Keep in mind that your baking time may vary slightly.
Troubleshooting
Cornbread can stick to a cast iron skillet if it's not preheated beforehand and not greased. A hot, greased cast iron skillet begins baking the cornbread immediately, which creates that crunchy, golden crust. Allow your baked bread to rest for 5 minutes before trying to remove from the pan or slice and serve. Hot bread is more likely to fall apart or crumble out of the pan.
Cornbread can turn out dry for several reasons. The most common is that it was overbaked. Keep a close eye on your cornbread while baking and test it by pressing into the center gently. If it pops right back, your bread is done. If it leaves an indent, it needs more time. For best accuracy, use an instant read thermometer. Cornbread is done when it reaches 195 to 200 degrees in the center.
Cornbread can also turn out dry if any of the moisture adding ingredients are omitted or substituted (like butter, eggs, milk, and sugar) or if too much flour or cornmeal is added. I recommend using a scale for best accuracy when measuring ingredients.
📖 Recipe
Zucchini Cornbread
Ingredients
- 1 ¼ cups (195 g) ground cornmeal
- ¾ cup (90 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (113 g) whole milk
- 6 tablespoons (85 g) unsalted butter, melted
- 2 large eggs
- 1.5 cups (200 g) 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
- Storage: Cornbread is best within two days of preparing. Leftovers can be stored at room temperature in a tightly sealed container.
- Freezing: 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.
- No cast iron? 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.
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