Cheddar Zucchini Cornbread


Cheddar Cheese Zucchini Cornbread

A delicious cornbread studded with grated zucchini and sharp cheddar cheese. Great companions for cornbread.

Tucked inside bread is one of the best places for zucchini! Mainly it adds moisture and tenderness making dry cornbread a thing of the past. You can’t really taste it because there’s not much flavor in it to begin with.

Just knowing it’s in there is good enough for me. Zucchini bread is one my favorite things in the entire world. It’s great with eggs, chili or just on its own lightly toasted with butter.

I like it anyway I can get it.

Cheddar Zucchini Cornbread
Cheddar Zucchini Cornbread

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes

Total Time: PT H M

Yield: 1 cornbread

Cheddar Zucchini Cornbread

A delicious cornbread studded with grated zucchini and cheddar cheese.


1/2 cup (1 stick) unsalted butter plus more for pan
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 + 1/4 cup medium-grind cornmeal
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup extra sharp cheddar cheese, shredded


  1. Preheat oven to 350° F. Butter a standard loaf pan or a 9" round or square baking pan.
  2. Melt the butter and allow to cool.
  3. Meanwhile trim off the zucchini ends and thinly slice 6 or 7 rounds off the end for garnish. Coarsely grate the rest on the large holes of a box grater. Add it to the middle of a clean kitchen towel and gently ring out some (you don't need to get it all out) of the water.
  4. Into a large bowl sift both flours, cornmeal, baking powder, salt, and baking soda together.
  5. Whisk the eggs and buttermilk into the cooled butter then stir in the zucchini then the cheese.
  6. Add the zucchini mixture to the flour mixture and stir until just combined - the batter will be thick.
  7. Transfer to the prepared pan and smooth out the top. Arrange the zucchini slices over top.
  8. Bake until golden and a tester inserted into center comes out clean, 55-65 minutes for a loaf pan 40 - 50 minutes for a round or square pan.


Adapted from Bon Appetit

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

Cheddar Zucchini Cornbread




  1. BeadedTail says

    We love cornbread but I’ve never thought to put zucchini in it but it sounds yummy! Another great idea Reeni!

    Moon, we’re halfway to the weekend! Hope you’re having a great week! Purrs, Angel & Isabella

  2. Joanne says

    I love this savory version of zucchini bread! I’ve been meaning to make that recipe from Bon Appetit since the issue came out…thanks for the reminder darling!

  3. Monet says

    I love cornbread. I go through phases where I want to eat it everynight of the week. Clearly this would be a great recipe to try! I love that you added zucchini. Perfect timing for the abundance that summer brings! Thank you for sharing!

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