Zucchini Cornbread
Zucchini Cornbread is a moist, flavorful bread combining the sweetness of cornmeal with the freshness of zucchini and a hint of spice from jalapenos. Perfect as a side or snack, it appeals to those seeking a savory, vegetable-infused bread with a tender crumb and a touch of heat.
Ingredients
- 1 1/4 cups yellow cornmeal ⓘ
- 3/4 cup flour ⓘ
- 1/4 cup shortening ⓘ
- 1 1/2 cups buttermilk ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon sugar
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 eggs ⓘ
- 1 cup shredded zucchini ⓘ
- 1/2 cup chopped red or green bell pepper ⓘ
- 1/4 cup chopped onion ⓘ
- 2 tablespoons chopped jalapeno or Serrano chili peppers ⓘ
Instructions
- Preheat oven to 450°F (232°C).
- Mix all ingredients except zucchini, bell pepper, onion, and chilies in a bowl.
- Beat vigorously for 30 seconds to combine thoroughly.
- Stir in the shredded zucchini, chopped bell pepper, chopped onion, and chopped jalapenos.
- Pour batter into a greased baking dish and bake for about 20 minutes until golden and cooked through.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also use olive oil instead of shortening for a healthier fat choice. If you want a bit more heat, consider using spicier peppers like serrano. Make sure to squeeze out excess moisture from the zucchini to avoid a soggy cornbread.
Serving Suggestions
This zucchini cornbread pairs beautifully with chili or a fresh garden salad. It can also be served as a side to grilled meats or alongside a hearty soup. For a delightful twist, try spreading a little Honey Butter Spread on warm slices for added flavor.
Storage & Reheating
Store leftover zucchini cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual pieces in foil and warm them in a 350°F (175°C) oven for about 10 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cornbread contains roughly 207 calories, with 6g protein, 36g carbohydrates, and 5g fat. It is a good source of calcium (15% of the Daily Value), iron (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1408mg per serving (61% 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 make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the fridge. Just let it come to room temperature before baking. Alternatively, bake the cornbread ahead of time, then cool and store it, reheating when ready to serve.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 1/2 teaspoons of lemon juice or white vinegar with 1 1/2 cups of milk. Let it sit for about 5 minutes, and it will thicken and curdle slightly, mimicking buttermilk.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables like grated carrots, corn, or even spinach for added nutrition and flavor. Just make sure not to add too much moisture to keep the cornbread from becoming soggy.
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).