Zucchini Corn Bread
A savory zucchini corn bread with cheesy richness and moist texture, perfect for family dinners, picnics, or as a comforting snack.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease an 8 x 8 x 2-inch pan.
- Grate the zucchini and measure 2 to 3 cups.
- In a large bowl, combine grated zucchini, salt, eggs, grated Cheddar cheese, melted butter, sour cream, chopped small onion, sugar, and self-rising cornmeal.
- Mix until well combined.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for approximately 40 minutes or until golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For added flavor, consider incorporating herbs like basil or thyme into the batter. If you don’t have self-rising cornmeal, you can use regular cornmeal and add baking powder and salt accordingly. You can also substitute the cheddar cheese with another cheese like mozzarella or pepper jack for a different taste. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy bread.
Serving Suggestions
Serve the zucchini corn bread warm as a side dish with soups or salads for a delightful meal. It pairs beautifully with Wild String Bean Casserole or can be enjoyed on its own with a pat of butter. For a brunch option, serve it alongside Alice'S Banana Pudding for a sweet contrast.
Storage & Reheating
Store any leftover zucchini corn bread in an airtight container in the refrigerator for up to 5 days. You can also freeze slices by wrapping them in plastic wrap and then placing them in a freezer bag. To reheat, warm slices in the oven at 350°F for about 10-15 minutes, or microwave for 30-60 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Corn Bread contains roughly 457 calories, with 12g protein, 43g carbohydrates, and 27g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1230mg per serving (53% 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 in this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before adding it to the batter to prevent excess moisture, which could affect the texture of your corn bread.
Is there a gluten-free option for this recipe?
To make this zucchini corn bread gluten-free, substitute self-rising cornmeal with a gluten-free cornmeal blend and add an appropriate amount of baking powder and salt for leavening. Always check labels to ensure all ingredients are gluten-free.
How can I make this recipe dairy-free?
To make the zucchini corn bread dairy-free, replace the cheddar cheese with a dairy-free cheese alternative and use a plant-based sour cream. Additionally, you can substitute the butter with coconut oil or a dairy-free margarine.
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).