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TEST KITCHEN APPROVED

Zucchini Cornbread

Name: Zucchini Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16-20 servings
Cuisine: North America, Cajun
Ingredients: 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

TEST KITCHEN APPROVED

4.7 | 3 Reviews

Total Time:Prep: 15 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Joyce Hawkins, Snellville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

We Southerners love our cornbread, 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

TEST KITCHEN APPROVED

Zucchini Cornbread

4.7 | 3 Reviews Add your review

Yield:16-20 servings

Prep:15 min

Cook:35 min

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Ingredients

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

Text Ingredients

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Directions

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.