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Zucchini Cornbread Recipe

Zucchini Cornbread Recipe

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. 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 piece: 195 calories, 12g fat (7g saturated fat), 92mg cholesterol, 350mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 6g protein.

Reviews for Zucchini Cornbread

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Amy the Midwife
Reviewed Feb. 17, 2015

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

Connie D.
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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