Zucchini Cornbread
Zucchini Cornbread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Position a rack in the middle of oven and preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.