Side Dishes

August 26, 2021

Zucchini Cornbread

We’re at the crossroads of late summer and early fall, where the last of the summer garden bounty meets cooler weather that calls for warm soups and comfort foods. Enter Zucchini Cornbread.

One piece of Zucchini Cornbread next to a plate of Zucchini Cornbread squares

I am still using zucchini from my garden…and I will be for months to come. I got a little carried away this year in the garden. Now my freezer is full of frozen garden bounty, including shredded zucchini, so I can make this recipe all year. If you are still looking for ways to use up zucchini, or maybe your friend or neighbor is trying to get rid of some, give this a try! It’s a perfect pairing for late summer and early autumn soups, stews, or chilis.

The zucchini adds confetti-like flecks of green to the bright yellow cornbread. And you can feel good about the extra boost of fiber and nutrients you added to this savory side dish!

Ingredients staged for Zucchini Cornbread
Assemble your dry and wet ingredients, and grated zucchini.

Grated zucchini being folded into batter
Fold in zucchini just before everything comes together, to avoid over-mixing your batter.

One piece of zucchini cornbread in front of fresh zucchini
Bake until a toothpick inserted in the center comes out clean. It's extra delicious served with hot honey drizzled over the top!

Original publication date: September 21, 2020

Zucchini Cornbread

The last of the summer garden bounty meets cooler weather comfort food in this savory Zucchini Cornbread.


Kira Freed - The Joyful Plateful











1/2 cup cornmeal

1 1/2 cups all-purpose flour

2 Tbsp. granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

1 tsp. garlic powder

1/2 cup plain Greek yogurt

1/2 cup milk

2 eggs

3 Tbsp. extra-virgin olive oil

2 cups fresh zucchini, grated on large holes of box grater, and squeezed to remove excess moisture


  1. Preheat oven to 350 degrees F. Lightly grease square 8x8” baking dish, and set aside.
  2. In a large bowl, combine all dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder.
  3. In a 2-cup measuring cup, combine wet ingredients: Greek yogurt, milk, eggs, and olive oil. Stir to combine well.
  4. Pour wet ingredients into dry ingredients and stir to combine. Just before everything comes together, add grated zucchini, and gently fold until the batter comes together (no dry clumps remain).
  5. Pour batter into prepared 8x8” baking dish. Bake for 45-50 minutes, until toothpick inserted in the center comes out clean.
  6. Let cool for 20-30 minutes, and serve warm.
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