Spicy Zucchini Corn Bread
Spicy Zucchini Corn Bread offers a moist, flavorful loaf with a hint of heat from chipotle, perfect for brunch or as a savory snack, appealing to cheese lovers and vegetable enthusiasts.
Ingredients
Instructions
- Preheat oven to 400°F.
- Coat a 10-inch cast-iron skillet with vegetable oil and heat over medium heat.
- In a large bowl, whisk together milk, eggs, and chipotle.
- Stir in corn muffin mix, shredded zucchini, and shredded Cheddar cheese until just combined.
- Spread the batter evenly in the hot skillet.
- Bake for 21-23 minutes until set in the center and the top is evenly browned.
- Cool in the skillet on a wire rack for at least 15 minutes before serving.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using pepper jack cheese instead of Cheddar. If you don't have corn muffin mix, you can substitute with a homemade mixture of flour, cornmeal, sugar, baking powder, and salt. Make sure to squeeze excess moisture from the zucchini to prevent a soggy texture. This recipe is versatile enough to pair with dishes like Fried Corn Patties or Squash Bake.
Serving Suggestions
This cornbread is perfect as a side dish for chili or barbecued meats, enhancing the meal with its spicy flavor. Serve it warm with butter or a drizzle of honey for added richness. For a complete meal, consider pairing it with a fresh salad or dishes like Asparagus, Petits Peas And Mushroom Casserole for a delightful vegetarian experience.
Storage & Reheating
Store leftover Spicy Zucchini Corn Bread in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in a skillet over medium heat for a few minutes until heated through. This will help preserve the bread's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Zucchini Corn Bread contains roughly 502 calories, with 12g protein, 57g carbohydrates, and 25g fat. It is an excellent source of calcium (33% of the Daily Value), vitamin A (33% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini instead of fresh?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture. This will help maintain the right consistency in your cornbread. Frozen zucchini can be a convenient option if you're short on time during preparation.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, simply use a certified gluten-free corn muffin mix. Additionally, check the labels of your other ingredients to ensure they are gluten-free. This adaptation will allow everyone to enjoy this delicious dish without compromising flavor.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding ingredients such as diced red bell pepper, corn kernels, or fresh herbs like cilantro or chives. A teaspoon of smoked paprika or cumin can also elevate the taste profile, making your cornbread even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).