Zucchini Corn Bread Recipe
Zucchini Corn Bread Recipe photo by Taste of Home

Zucchini Corn Bread Recipe

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We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. —Joyce Hawkins, Snellville, Georgia
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 16-20 servings


  • 6 eggs
  • 3 cups shredded zucchini
  • 1-1/2 cups 4% cottage cheese
  • 1 cup butter, melted
  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Nutritional Facts

1 serving (1 piece) equals 195 calories, 12 g fat (7 g saturated fat), 92 mg cholesterol, 350 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan.
  2. Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 16-20 servings.
Originally published as Zucchini Corn Bread in Birds & Blooms October/November 1995, p55

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Reviewed Feb. 17, 2015

"Good, but next time I would add more salt."

Reviewed Sep. 6, 2013

"a new way to use up zucchini ! and excellent, too !"

Reviewed Apr. 4, 2013

"Tried this recipe on the recomendation of a client. Loved it. So moist. Made several for a church yard sale tomorrow. Plan on making it for my family dinner too."

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