Zucchini Cornbread

Zucchini Cornbread is an easy and delicious side dish to serve up. Zucchini cornbread is loaded with grated zucchini, onions, cheddar cheese, and of course cornbread mix.

Course Side Dishes

Cuisine American

Keyword cheesy zucchini cornbread, easy grated zucchini recipe, how to make zucchini cornbread, summer zucchini recipe, zucchini cheese cornbread, zucchini cornbread, zucchini recipe

Prep Time 10

Cook Time 20

Additional Time 30

Total Time 1

Servings x8 pan

Calories 188kcal

Author Kelsey

Ingredients

1 cornbread mix 8.5 oz
2 cups zucchini grated
1/2 cup onion diced
2 cups cheddar cheese divided
2 large eggs beaten
1/4 teaspoon parsley flakes
1/2 teaspoon season salt
1/4 teaspoon pepper
1 teaspoon salt for zucchini

Instructions

Start by washing and grating your zucchini. Then pour in the 1 teaspoon salt over the grated zucchini and place in a strainer and let sit 20-30 minutes. This will release juice from the zucchini.
Once time is up use a paper towel or cheesecloth to squeeze out any excess liquid in the zucchini. Preheat your oven to 350 degrees.
Place grated zucchini in a bowl. Add in your onions, pepper, season salt, parsley, 1 1/2 cups cheddar cheese, and beaten eggs.
Mix the zucchini cornbread dough around until it is incorporated. Add in the dry cornbread mixture to wet ingredients until just combined.
Pour your cheesy zucchini cornbread into a greased 8x8 pan and then top with the remaining 1/2 cup cheddar cheese.
Bake in the oven for 15-20 minutes or until the cornbread is fully cooked.
Once zucchini cornbread has cooled a bit, slice and serve with your favorite recipes.

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