Bluegrass Seniors Magazine
Recipes
Zucchini Cheddar Cornbread
Zucchini Cheddar Cornbread
Moist, cheesy, and full of garden-fresh flavor, this isn’t your average cornbread. Grated zucchini adds tenderness and nutrition, while sharp cheddar brings just the right savory kick. It’s the perfect side for chili, soup, or summer salads, and a great way to use up extra zucchini!
Ingredients:
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup buttermilk (or ¾ cup milk + 1 tsp lemon juice)
- ¼ cup vegetable oil
- 1 cup shredded sharp cheddar cheese
- 1 tbsp chopped chives or green onions (optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towels.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and mix in the buttermilk and oil.
- Combine wet and dry ingredients, stirring until just mixed. Fold in zucchini, cheddar, and chives.
- Pour into the baking dish and spread evenly. Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
- Cool slightly before cutting into squares. Serve warm or room temp.
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