Zucchini Cornbread

I recently posted a blueberry zucchini muffin recipe and made clear my feelings on all things zucchini-related. The muffins were crazy delicious, by the way.

You never end up with just ONE zucchini, right? Nothing else in your garden will grow, but you will have 1,000 zucchini. Or your neighbor has 1,000 zucchini and suddenly “gifts” you more zucchini than one family could ever possibly consume.

But even I, the zucchini skeptic, was intrigued when I heard about a recipe for Zucchini Cornbread.

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Intriguing, right?

The problem with most cornbread recipes is that the cornbread turns out dry.

Theoretically, the zucchini would do a good job at combating this little problem.

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Turns out, that was a sound theory.

The Zucchini Cornbread was super-duper moist. And I don’t say that lightly because “moist” is one of my least favorite words. *shudder* So, please know that I only use that word when it really deserves it!

Now, if I had to do something different, I would use finely ground cornmeal. My store only had medium ground cornmeal and it was a little too chunky for my taste.

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I would be more than happy to make this recipe again. Even my kids scarfed it up! I can’t say for certain if it keeps well for leftovers because there weren’t any. I should make the recipe again and test out that theory!

Here’s the recipe:

Zucchini Cornbread
(recipe from a super old Wilderness House cookbook)

3/4 cup flour
3/4 cup corn meal
1 1/2 teaspoon salt
1 tablespoon honey
1 egg, beaten
2 tablespoons vegetable oil
3/4 cup milk
3.4 cup zucchini – ground or grated

Preheat oven to 400 degrees. Combine dry ingredients – set aside.

In a separate bowl, beat egg, oil and milk together.

Add zucchini and liquid mixture to the dry ingredients and stir well.

Pour batter into an oiled/greased 9×9 pan.

Bake 25 minutes in a 400 degree oven.

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