Can I make Zucchini Cornbread ahead of time?

Yes. Zucchini Cornbread is a convenient make-ahead side dish because its moist texture holds up well after baking. Let it cool completely before storing it in an airtight container. For the best flavor and texture, gently reheat individual squares before serving.

Why is my Zucchini Cornbread soggy in the middle?

Too much moisture from the shredded zucchini or insufficient baking time can leave the center soggy. Pat the zucchini dry before mixing it into the batter, measure it carefully, and bake until the center is fully set. A toothpick inserted in the middle should come out clean or with a few moist crumbs.

Can I freeze Zucchini Cornbread?

Yes. Allow the cornbread to cool completely, cut it into individual portions, and wrap the pieces well before placing them in a freezer-safe container. Thaw the Zucchini Cornbread before reheating it gently in the oven or microwave.

Easy Zucchini Cornbread: Moist, Savory and Delicious

Name: Zucchini Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups shredded zucchini, patted dry; 1 cup cornmeal; 3/4 cup all-purpose flour; 3/4 cup finely chopped small onion; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon kosher salt; 3/4 cup cottage cheese; 6 tablespoons unsalted butter, melted; 1/4 cup extra-virgin olive oil; 3 large eggs, beaten

Description

Zucchini Cornbread is a moist, tender, savory-sweet quick bread made with fresh shredded zucchini, cornmeal, cottage cheese, onion, butter, and olive oil. It is an easy side dish for chili, soups, barbecue, beans, and summer meals.

Ingredients

Scale

1 1/2 cups shredded zucchini, patted dry
1 cup cornmeal
3/4 cup all-purpose flour
3/4 cup finely chopped small onion
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
3/4 cup cottage cheese
6 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
3 large eggs, beaten

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Instructions

Preheat the oven to 400°F and position a rack in the center. Grease an 8-inch square baking pan and line it with parchment paper.
Shred the zucchini and gently pat it dry with paper towels or a clean kitchen towel to remove excess moisture.
Finely chop the onion, melt the butter, and beat the eggs.
Add the zucchini, cornmeal, all-purpose flour, onion, sugar, baking powder, kosher salt, cottage cheese, melted butter, olive oil, and beaten eggs to a large mixing bowl.
Stir until the ingredients are just combined. Avoid overmixing so the cornbread stays tender.
Transfer the batter to the prepared baking pan and spread it evenly.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the Zucchini Cornbread to cool slightly before slicing into 9 squares and serving.

Notes

Pat the shredded zucchini dry rather than squeezing it completely dry; some moisture helps keep the cornbread tender.
Do not overmix the batter, as this can make the finished cornbread dense or tough.
For a less sweet cornbread, reduce the granulated sugar according to taste.
Add shredded cheddar, chopped jalapeño, green onions, fresh herbs, or corn kernels for easy variations.
Store cooled leftovers in an airtight container. Refrigerate for longer storage and reheat gently before serving.
Individual squares can be wrapped and frozen for convenient future meals.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320 kcal
Sugar: 13 g
Sodium: 149 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 85 mg