This Zucchini Cornbread stands out for its incredible moistness, thanks to the grated zucchini, which adds both flavor and texture. The cornmeal provides a lovely crunch, while the zucchini keeps the bread tender. This dish is a fantastic way to sneak in some vegetables, making it a healthier choice compared to traditional cornbread.
Ingredients
Scale:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar
2 large eggs
1 cup milk
1/4 cup vegetable oil or melted butter
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup fresh corn kernels (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet with butter or cooking spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar until evenly combined.
In another bowl, beat the eggs, then add the milk and oil (or melted butter). Mix well to combine.
Pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are fine.
Fold in the grated zucchini and corn kernels, if using. This adds a subtle sweetness and texture to the cornbread.
Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool for a few minutes before cutting it into squares or wedges. Serve warm for the best flavor.
