Go Back
+ servings

Zucchini Cornbread

A super delicious savoury cornbread with the goodness of zucchini, herbs and some cheese is a perfect accompaniment to roasts or served for breakfast!
Course Breakfast
Cuisine American
Keyword Zucchini
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup melted butter
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 cup zucchini grated
  • 1 cup corn kernels crushed
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon herbs de provence
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon fresh coriander chopped


  • Preheat oven to 200 degrees C. Grease a 9x5 inch loaf pan with butter and dust with some flour or you can line it with baking parchment too.
  • In a bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
  • In another bowl, whisk the egg, melted butter, sugar and buttermilk together till well blended. Then add the dry ingredients part by part and mix till well incorporated.
  • Add the zucchini, crushed corn kernels and cheese. Fold everything together till well mixed.
  • Pour the batter into the prepared loaf pan and bake for about 50-55 minutes or till the toothpick inserted comes out clean.
  • Remove and cool for 10 minutes before inverting on a wire rack to cool completely.
  • Slice and serve plain, slathered with some cream cheese or as an accompaniment to roast chicken or beef