Zucchini Cornbread Recipes

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ZUCCHINI CORNBREAD CASSEROLE



Zucchini Cornbread Casserole image

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Provided by Diana S.

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g

EASY ZUCCHINI CORN BREAD



Easy Zucchini Corn Bread image

This light and fluffy zucchini corn bread is sweet and moist thanks to the addition of grated zucchini. Super easy to make and done in around 30 minutes!

Provided by Melissa Griffiths- Bless this Mess

Categories     Side

Time 40m

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
2 large eggs, lightly beaten
4 tablespoons butter, melted
2 cups zucchini, extra moisture removed

Steps:

  • Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
  • In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
  • Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
  • Add the zucchini and stir until just combined, don't over mix.
  • Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
  • Let the cornbread cool for 5 minutes and then serve warm.

Nutrition Facts : Calories 207 calories, Sugar 8.7 g, Sodium 526.3 mg, Fat 6.9 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 31.4 g, Fiber 1.7 g, Protein 4.9 g, Cholesterol 56 mg

ZUCCHINI CORNBREAD



Zucchini Cornbread image

We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. -Joyce Hawkins, Snellville, Georgia

Provided by Taste of Home

Time 50m

Yield 16-20 servings.

Number Of Ingredients 9

6 eggs
3 cups shredded zucchini
1-1/2 cups 4% cottage cheese
1 cup butter, melted
2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts :

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Another way to use that summer zucchini squash.

Provided by Judy McAllister

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2 eggs
¼ cup vegetable oil
1 ¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
  • Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g

ZUCCHINI CORNBREAD RECIPE



Zucchini Cornbread Recipe image

This savory Zucchini cornbread is comfort food! Combining the last of summers bounty with the homey nurturing cornmeal. Perfect for embracing fall as the weather turns cooler here in the Pacific Northwest. This is a lovely accompaniment to soup for a cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet.

Provided by Tonia Schemmel

Categories     bread

Time 1h

Yield 8

Number Of Ingredients 18

10 oz (about 2 cups) grated zucchini
¼ teaspoon salt
1/2 cup butter ( 4 ounces)
¾ cups cornmeal
1 ½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ tablespoons fresh oregano, chopped (or 2 teaspoons dried)
2 teaspoons cumin
1 teaspoon smoked paprika
1 cup sharp cheddar, grated ( divided)
2 eggs, room temperature preferably
½ cup buttermilk (or sub full fat plain yogurt)
1/8 cup maple syrup
½ cup corn kernels, fresh or frozen
2 green onions, finely chopped
½ - 1 jalapeño, finely chopped

Steps:

  • Preheat oven to 350 F
  • In a 10" cast iron skillet, melt butter and set aside to cool.
  • In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
  • In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
  • In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don't clean it out! Brush sides with butter.
  • Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
  • Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
  • Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.

Nutrition Facts : Calories 344 calories, Sugar 5.5 g, Sodium 531.3 mg, Fat 18.9 g, SaturatedFat 10.6 g, TransFat 0.1 g, Carbohydrate 35.2 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 92.5 mg

CARROT-ZUCCHINI CORNBREAD



Carrot-Zucchini Cornbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Number Of Ingredients 14

1/2 cup grated carrots
1/2 cup grated zucchini
Kosher salt
Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle the carrots and zucchini with salt. Set aside for 15 minutes; squeeze dry.
  • Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the carrots, zucchini and parsley.
  • Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Provided by Sara Dickerman

Categories     Bread     Brunch     Side     Bake     Fourth of July     Picnic     Thanksgiving     Kid-Friendly     Graduation     Backyard BBQ     Zucchini     Fall     Summer     Family Reunion     Shower     Potluck     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Steps:

  • Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
  • Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
  • Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
  • Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
  • Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ZUCCHINI CORN BAKE



Zucchini Corn Bake image

"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Steps:

  • In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

SAVORY CHEDDAR ZUCCHINI CORNBREAD



Savory Cheddar Zucchini Cornbread image

Make and share this Savory Cheddar Zucchini Cornbread recipe from Food.com.

Provided by Debbwl

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
  • Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

ZUCCHINI CORNBREAD MUFFINS



Zucchini Cornbread Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

2 medium zucchini
2 teaspoons coarse salt, divided
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, spooned and leveled
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 cup low-fat buttermilk
2 eggs

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
  • Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
  • In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

JALAPENO ZUCCHINI CORNBREAD



Jalapeno Zucchini Cornbread image

This is a versatile recipe. With its totally green color (from the zucchini), you'll want to remember it on St. Patrick's Day. With its hint of sweetness, (from the honey), you'll want to serve it at breakfast. With its moistness (from the buttermilk and of course the zucchini) you'll enjoy slice after slice. And with its nip of heat (from the jalapenos) you'll want to make this over and over. The recipe comes from our local foodie, Jan D'Atri, who says the 2 jalapenos in the recipe are exactly the right amount. Nevertheless, you'll want to use your judgment!

Provided by Lorraine of AZ

Categories     Breads

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 12

1/2 yellow sweet onion, diced
1/2 cup butter, softened (1 stick)
3 large eggs
1/2 cup buttermilk (store bought or homemade, see note below for instructions)
1 cup zucchini, grated and packed (about 1 large zucchini)
2 large fresh jalapeno peppers, finely chopped
1/3 cup honey
1 1/2 cups flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
  • In a medium pan, saute onion in butter until soft and translucent. Let cool.
  • With an electric mixer, combine softened butter, eggs and buttermilk.
  • Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
  • Serve with butter and jam or jelly. Can be made ahead and frozen.
  • NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.

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From toasterovenlove.com


ZUCCHINI CORNBREAD - LAUREN WASHER
2012-07-06 My girls drizzled honey over theirs and devoured it. The original recipe {cited below} also included wheat flour, but I thought it was fine without. Zucchini Cornbread 1/2 cup unsalted butter 2 large eggs, lightly beaten 1/2 cup buttermilk 1 large zucchini, shredded {equaling about 2 cups} 1 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon ...
From laurenwasher.com


ZUCCHINI CORNBREAD MUFFINS - OCCASIONALLY EGGS
2020-08-26 180 grams shredded zucchini. Instructions. Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until combined. Make a well in the centre. In a medium bowl, lightly beat the eggs until slightly frothy.
From occasionallyeggs.com


ZUCCHINI CORNBREAD - THE BUTTERED HOME
2022-02-05 Preheat oven to 350 degrees Fahrenheit. Use a grater and grate zucchini. Drain and allow to sit a bit. Can squeeze in a teat towel or cheesecloth to expedite process. Mix zucchini, onion, corn and eggs in a large bowl. Season with salt, pepper, oregano and garlic. Add in Jiffy cornbread mix and mix well.
From thebutteredhome.com


ZUCCHINI CORNBREAD | RECIPE | BEST BREAD RECIPE, ZUCCHINI …
This homemade Lime Coconut Zucchini Bread recipe begins with my mom's best zucchini bread recipe and is given a tropical twist with the addition of tangy lime and sweet coconut. This easy zucchini bread recipe is extra moist thanks to the lime, the coconut and the Greek yogurt. The coconut lime glaze makes this extra sweet and tangy--a perfect summer dessert, …
From pinterest.com


ZUCCHINI CORNBREAD MUFFINS - CRUNCHY CREAMY SWEET
2014-07-28 Preheat oven to 400 degrees F. In a large mixing bowl, whisk together the dry ingredients (flour, cornmeal, baking powder, baking soda, sugar and salt). In another mixing bowl, whisk together the wet ingredients (buttermilk, oil and egg). With a back of a spoon, squeeze as much water out of the zucchini as possible.
From crunchycreamysweet.com


CHEESY CHILI ZUCCHINI CORNBREAD MUFFINS WITH CHILI HONEY BUTTER
2016-08-01 Grease a 12-cup muffin tin with butter. In a large bowl, whisk the flour, cornmeal, baking powder, sea salt, and chili powder. Make a well in the center and add the eggs, buttermilk, and melted butter and whisk to combine. Add the zucchini, cheddar cheese, and, if using, the jalapeño, and stir together.
From theendlessmeal.com


BROWN BUTTER ZUCCHINI CORNBREAD - HONEST COOKING - RECIPES
2014-04-17 Preheat the oven to 350. Prepare a 9x5x3 inch loaf pan by spraying with cooking spray or coating in butter. Set aside. In a medium saucepan, melt butter over medium-high heat.
From honestcooking.com


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