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Zucchini Corn Bread Recipe

Zucchini Corn Bread Recipe

—Mrs. Troy Hawkins, Stone Mountain, Georgia
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: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


  • 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.

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.

Reviews for Zucchini Corn Bread

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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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