Zucchini Cornbread

This Zucchini Cornbread is a delicious twist on traditional cornbread. This cornbread is the perfect balance of sweet and savory and is loaded with flavor. It’s made with sharp cheddar cheese, jalapeno, and of course zucchini which makes this cornbread incredibly moist. Top this zucchini cornbread off with a sweet honey butter for a delicious side or afternoon snack.

I cannot believe that September is right around the corner. This summer seemed to go by so quickly! And with the end of summer always comes the surplus of zucchini, and while I love grilling and sautéing zucchini, I love finding new ways to use zucchini.

This Zucchini Cornbread is a mashup between zucchini bread and cornbread. It has the perfect sweet and savory balance and honestly, now it has me craving a big bowl of chili! Cornbread and chili is one of those classic combinations I can’t get enough of. I added sharp cheddar cheese and a small jalapeno to this cornbread for a bit more savory flavor.

You can eat this zucchini cornbread plain or spread a dollop of honey butter on top. The hint of sweetness from the honey butter really balances well with the spicy jalapeno and savory cheddar cheese. And if you’re like me and craving a bowl of chili at the end of August, pair it with your chili, or any other meal you are craving cornbread! I also love eating a slice warm in the afternoon as a snack.

Here is what you will love about this Zucchini Cornbread

  • Delicious way to use up your surplus of zucchini – I always love finding new ways to use up my zucchini and this zucchini cornbread will definitely be in my rotation for using up zucchini
  • Perfect blend of summer and fall flavors!
  • Loaded with veggies – the added zucchini in this cornbread adds extra nutrition to the cornbread
  • Tons of flavor – the sharp cheddar cheese and jalapeno add so much delicious flavor to this zucchini cornbread

Pair this Zucchini Cornbread with one of these soups

Here’s another one of my favorite zucchini recipes

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Zucchini Cornbread


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  • Author: Jolene Kesler
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x

Description

This Zucchini Cornbread is a delicious twist on traditional cornbread. This cornbread is the perfect balance of sweet and savory and is loaded with flavor. It’s made with sharp cheddar cheese, jalapeno, and of course zucchini which makes this cornbread incredibly moist. Top this zucchini cornbread off with a sweet honey butter for a delicious side or afternoon snack.


Ingredients

Units Scale
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 3/4 cups all-purpose flour
  • 1 cup ground cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/21 jalapeno, finely chopped (depending on how spicy you want it)
  • 1 cup cheddar cheese, shredded
  • 1 cup shredded zucchini

Honey Butter

  • 6 tablespoons salted butter
  • 1 1/2 tablespoons honey

Instructions

1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper. Spray lightly with nonstick cooking spray.

2. In a large bowl, whisk together melted butter, sugar, egg, milk and sour cream until combined. Add in the sifted flour, the ground cornmeal, baking powder, baking soda and salt. Use a wooden spoon or spatula to mix ingredients together just until combined. Fold in the cheddar cheese, jalapeno and zucchini.

3. Pour or scoop batter into prepared pan.

4. Bake in preheated oven 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to fully cool in pan.

5. Make the honey butter. In a small bowl, mix together softened butter and honey until combined. Spread over warm slices of zucchini cornbread.

  • Prep Time: 15
  • Cook Time: 50
  • Category: Side
  • Method: Oven
  • Cuisine: American

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