Skip links
Taste of Home Logo
Zucchini Cornbread


  • 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.

Nutrition Facts

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


Average Rating:
  • Amy the Midwife
    Feb 17, 2015

    Good, but next time I would add more salt.

  • Connie D.
    Sep 6, 2013

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

  • sweetgail
    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.

© 2019 RDA Enthusiast Brands, LLC