Zucchini Cornbread
Zucchini Cornbread – A savory cornbread made with zucchini, onions, cornmeal, and a secret ingredient: cottage cheese! Pair it with your favorite chili, soup, fried chicken, stew, and more!
Zucchini Cornbread – A savory cornbread made with zucchini, onions, cornmeal, and a secret ingredient: cottage cheese! Perfect for zucchini season!
I don’t know if you realize my ardent love for cornbread. It’s a not-so-little-secret in my family that the cornbread and chili pairing is driven by the craving for cornbread. I may make a ton of chili recipes (classic chili, vegetarian chili, and my personal favorite, Kabocha Squash Chili), but no matter what variety I’m making, it’s the cornbread that excites me most!
It’s all about home cooked comfort that, isn’t it? Those are always the winners at my table.
Speaking of winners, I was happy to welcome Linda Skeens to the podcast to discuss her newly released cookbook. Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion (affiliate link) shares Linda’s collection of prize-winning recipes and family stories. I was inspired by how Linda teaches us that food doesn’t have to be complicated to be blue ribbon-worthy.
Different varieties of bread are important cultural staples across culinary traditions —
cornbread is one such staple, traditionally hailing from Appalachia.
This traditional bread is very versatile, making a great snack on its own or pairing well with
summer cookouts, BBQ, beans, veggies, and sides. It can be personalized with many different
mix-ins. This recipe incorporates zucchini, making it the perfect late summer bread
How to Make Zucchini Cornbread
I love the addition of zucchini and cottage cheese in Linda’s original recipe, and after some testing, I made some adjustments to address ingredient availability and personal taste.
- Linda’s original recipe calls for self-rising cornmeal and self-rising flour, staples in a Southern pantry, but where I live in the U.S., it is a challenge to find. I have adapted the recipe with regular cornmeal and all-purpose flour, easily found in local markets.
- I adjusted the cornmeal and flour ratio, making the cornbread lighter.
- I added more sugar to the recipe; my family prefers sweetness to cornbread. However, you will find that this does not detract from the delicious, savory flavor of the quickbread!
This recipe is so quick and easy to make on those summer days when you don’t want to spend long in the kitchen. Plus, it uses up some summer pantry staples!
- Preheat the oven
Start by getting everything prepped ahead of time. Preheat the oven to 425°F and grease a 9-inch square baking pan.
- Shred the zucchini
Shred about 4-5 medium zucchini until you have 1 1/2 cups total. Press out the excess liquid.
- Chop the onion
Next, finely chop 1 small onion and place aside.
- Melt the butter
Meanwhile, take ¾ of a stick of butter and place it in a small saucepan. Gently melt the butter,
being careful not to brown it or let it separate. Remove from heat. - Whisk the eggs
Finally, whisk 3 large eggs in a mixing bowl until beaten. Now, all your ingredients are prepped.
- Combine
In a large mixing bowl, combine all the ingredients together and stir well. Slowly pour the
mixture into your pre-greased baking pan. - Bake
Place the baking pan in the oven and bake for 30–35 minutes until golden and
cooked through. Allow to cool, slice into squares, serve, and enjoy!
Listen to the Podcast with Linda Skeens
For more county fair recipe inspiration, check out my interview with Linda Skeens in Episode 73 of the Kitchen Confidante Podcast!
More Cornbread Recipes
Cranberry Sauce Cornbread Muffins
Chili Recipes to Serve with Cornbread
Kabocha Squash Chili
Simple, Classic Chili
Vegan Chili: Slow Cooker Vegetarian Chili
Disclosure: I was sent a copy of Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion to review for the Kitchen Confidante Podcast Episode 73 with Linda Skeens. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Zucchini Cornbread
Ingredients
- 1 1/2 cups shredded zucchini about 1 medium zucchini, patted dry
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 3/4 cup small onion finely chopped (about 1 small onion)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup cottage cheese
- 6 tablespoons melted unsalted butter melted (6 tablespoons)
- 1/4 cup olive oil extra virgin
- 3 large eggs beaten
Instructions
- Preheat oven to 400℉ with a rack placed in the center of the oven. Grease an 8-inch square baking pan and line with parchment paper.
- Mix all the ingredients together in a large bowl, until just combined, and transfer into the prepared pan.
- Bake for 30-35 minutes, until the cornbread is golden brown on top, and a toothpick inserted in the center comes out clean.
Notes
- Linda’s original recipe calls for self-rising cornmeal and self-rising flour, staples in a Southern pantry, but where I live in the U.S., it is a challenge to find. I have adapted the recipe with regular cornmeal and all-purpose flour, easily found in local markets.
- I adjusted the cornmeal and flour ratio, making the cornbread lighter.
- I added more sugar to the recipe; my family prefers sweetness to cornbread. However, you will find that this does not detract from the delicious, savory flavor of the quickbread!
Nutrition
Comments
COOKBOOK
very creative use of zucchini, I haven’t seen it in cornbread before, and love cornbread, so alway like trying new versions, thank you
Thank you, Sabrina! It’s such a nice way to use up any extra zucchini!