Cornbread with zucchini, corn, jalapenos and plenty of cheddar cheese!
I enjoy the versatility of zucchini and in particular I like to use it in baked goods like this cornbread! This is a pretty simple cornbread recipe with the addition of zucchini, which because of its high moisture content, replaces some of the liquids. The recipe continues with sweet corn, a mildly spicy jalapeno, green onions and plenty of cheddar cheese! The cheese is divided with half being baked in the cornbread and the other half sprinkled on top! This cornbread is amazing straight from the oven, topped with melting butter and an optional drizzle of honey. Any leftovers can be served cold or warmed in the oven, toaster, or microwave.
Zucchini Cornbread
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 9
Cornbread with zucchini, corn, jalapenos and plenty of cheddar cheese!
ingredients
- 2 cup cheddar cheese, shredded (divided)
- 3 cups zucchini, shredded
- 1 cup corn
- 4 green onions, thinly sliced
- 1 jalapeno pepper, seeded and finely diced
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour (gluten-free for gluten-free)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
directions
- Mix 1 cup of cheddar cheese with the zucchini,corn, green onions, jalapeno, and eggs.
- Mix the cornmeal, flour, baking powder,baking soda, sugar, and salt.
- Mix the dry ingredients into the wet ingredients, place in a greased 8×8 inch baking pan and sprinkle on the remaining cheddar cheese.
- Bake in a preheated 375F/190C oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.
Note: *The zucchini is the source of some of the liquid for this recipe so after you shred the zucchini do not squeeze out or drain off any of it’s liquid. Because zucchini has different amounts of liquid, if your batter ends up being too thick to pour into the pan, feel free to mix in 1-2 tablespoons of milk or water.
Tip: Use medium sized zucchini with a width/diameter of around 1.5-2 inches or less. (Thicker zucchini have a lot more liquid in them.)
Option: Use a 9×5 inch loaf pan.
Option: Replace 1 cup cheddar cheese with 1 cup cottage cheese.
Option: Add cooked and crumbled bacon.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Use a different kind of cheese like gruyere!
Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Tip: Use medium sized zucchini with a width/diameter of around 1.5-2 inches or less. (Thicker zucchini have a lot more liquid in them.)
Option: Use a 9×5 inch loaf pan.
Option: Replace 1 cup cheddar cheese with 1 cup cottage cheese.
Option: Add cooked and crumbled bacon.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Use a different kind of cheese like gruyere!
Tip: I enjoy warming this bread up a little and slathering on butter to melt into it when serving! Yum!
Nutrition Facts: Calories 194, Fat 10g (Saturated 5g, Trans 0), Cholesterol 60mg, Sodium 314mg, Carbs 33g (Fiber 1g, Sugars 5g), Protein 10g
Nutrition by: 
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