Zucchini cornbread is fluffy, rich, and loaded with cheddar cheese and zucchini in every bite. It’s one of our favorites! Don’t wait to try it for a tasty side dish to go along with dinner this week.
Are you wondering what to serve with this moist cornbread? Try chili, dirty rice, or even gumbo. Also, try my zucchini casserole for another tasty side dish. Try this lemon zucchini loaf for another delicious zucchini recipe. This is the perfect time of year when you have a lot of zucchini from the garden. But this is a great recipe to make all year round, and it isn’t meant just for the late summer cooking.
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If you have an abundance of zucchini in your hands use some up by making this insanely easy zucchini cornbread recipe.
Why Make This Zucchini Cornbread…
- Made with boxed cornbread for ease and an easy, comforting dish that takes minimal effort to make.
- Simple Ingredients are all you need for your new favorite cornbread recipe.
- Big Flavor, and you get excess moisture from the zucchini. So no more dry cornbread.
- Tasty side dish to pair with all your favorite dinners you have planned out.
- It’s a great potluck dish for the end of summer or early fall when you are craving comfort food and a symphony of flavors.
Ingredients Needed
- Cornbread Mix
- Large Zucchini
- Shredded Cheese
- Onion
- Large Eggs
- Parsley
- Season Salt
- Pepper
- Salt
How to Make
Step 1: Start by using a grater and shred your zucchini. I left the skin on my zucchini as it is thin and won’t affect the texture of the bread.
Now sprinkle some salt on the zucchini and place it in a strainer. Let it sit 30 minutes to release any excess liquid in the fresh zucchini.
Step 2: Now with a paper towel squeeze the grated zucchini to release anymore of the juice. Then place the zucchini in a bowl.
Add in your beaten eggs, shredded cheese (reserve 1/2 cup for topping), diced onion, season salt, pepper and parsley. Mixing up wet ingredients with onions and spices.
Step 3: Stir the mixture in the medium bowl until mixed well. Then pour in the cornbread mixture and mix the dry ingredient with the wet zucchini mixture.
Step 4: Pour the cornbread mixture into an 8 x 8 greased baking pan. Bake as directed and cook until you stick a toothpick in the center and it comes out clean.
Remove from oven and allow corn bread to cool for a little bit. Then slice and serve your golden brown topped baked zucchini cornbread with your favorite recipes.
This zucchini cornbread casserole is ultra-moist and fluffy. The zucchini adds so much flavor of moisture into the boxed Jiffy cornbread mix.
A fun and creative way to make cornbread if you don’t want to make just a classic cornbread. Try my jalapeno cornbread muffins, or my beer cheese bread.
How to Store Leftover Cornbread Zucchini Recipe
You will want to store any leftovers in the refrigerator. I find it allows the cornbread to last longer. Just place in a proper container and store for 3-5 days. Use your best judgement in terms of quality of cornbread.
Are You Looking For More Zucchini Recipes
- Baked Zucchini Tomato Casserole
- Instant Pot Chocolate Zucchini Cake
- Easy Zucchini Tart with Tomatoes
- Zucchini Pie
- Easy Zucchini Quiche
I love zucchini casseroles, air fryer recipes, and of course baked or fried. I hope you enjoy these recipes as well!
FAQs
Do I have to add onion to cornbread recipe?
Not a fan of onion? Feel free to leave the onion out of this cornbread recipe. I love the savory flavor it brings to the cornbread, but by all means it can be left out.
Why add zucchini to cornbread?
Adding the zucchini is going to add moisture and help create a moist cornbread. Plus it will add in flavor, and is a great way to sneak more vegetables into your diet or child’s diet.
Do I need to peel the zucchini before grating?
You do not have to peel the zucchini first. Just rinse well, and then shred with the skin on. It is a very thin skin you won’t even notice it. Plus the skin is full of nutrients.
Variations To Jiffy Zucchini Cornbread
- Make homemade cornbread instead of box.
- You can use a different brand besides Jiffy (it is just what we prefer for boxed). You can also use sweet cornbread if you want your bread to be sweet.
- Drizzle the top with a honey or hot honey before serving to create a perfect balance of sweet and savory.
- Swap out cheddar cheese for pepper jack, mozzarella, etc
- Add in some pre-cooked sausage for a meaty cornbread
- Mix in some diced jalapeno pepper to make a bit of a spicy kick.
- Use muffin cups and make zucchini cornbread muffins instead of casserole-style. Just bake the muffins for a shorter time.
You will find so many simple and easy swaps that can totally transform your cornbread recipe into something totally new!
Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment. Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group
Zucchini Cornbread
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 8×8 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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Comments & Reviews
Becky says
In the recipe, #4 & #5 seem to suggest the same thing. Should #4 be the vegetable mixture rather than the dough?
I made this gluten free by using a GF mix and added 1/2 cup thick salsa for 1/2 cup of the zucchini. More flavor as GF can be bland. It was yummy!
Thanks for the recipe!
Kelsey says
I fixed the recipe, thanks. And that sounds awesome, glad to hear you enjoyed it!
lonnie says
Maybe my eggs weren’t large enough but it was so dry. I added 1/2 cup milk and it turned out perfect.
Instead of seasoning salt I added 1/2 tsp. salt and 1/2 tsp. Everything But The Bagel seasoning. Didn’t add onions but a little onion is in the EBTB seasoning.
Verdell says
You have great recipes
Kelsey says
Thank you!
Sharon says
This was very good but I do have to say that I tweaked it a bit because of previous comments. I only used 1/4 tsp regular salt instead of seasoned. I added 1/2 tsp garlic powder. I only used 1 cup cheese as well. Someone said it was dry so I didn’t salt the zucchini, but I did squeeze it out in a cloth to get half the water out. I also added 1/4 milk and I baked in a cast iron skillet which had about 2 Tbsp EVOO in the bottom and sides, makes for crispy brown bottom on the bread. I think the garlic powder is a game changer! Thanks for sharing and I apologize for all the changes but it did turn out really well.