Skillet Zucchini Cornbread Recipe
Skillet Zucchini Cornbread is tender, fluffy, and packed with zucchini and fresh corn. It’s a healthier take on cornbread that’s every bit as delicious!
I love myself some cornbread, any way you slice it. Serve it to me as a muffin, a big, warm square, or a large wedge — just please serve it to me.
I took matters into my own hands and served myself a moist, fluffy wedge of this Skillet Zucchini Cornbread, complete with a crispy, golden brown crust. That’s what you get when you add zucchini to your cornbread batter, and bake it in a skillet.
It’s pure magic. 🙂
Being that it’s the middle of summer right now, my focus is on summer squash and zucchini.
I’ve received a ton of zucchini from a friend’s garden, which means I’m going to find lots of different ways to use it.
I had a hankering for cornbread and plenty of zucchini, so zucchini cornbread had to happen.
And you know what? This cornbread recipe is every bit as good as my honey cornbread muffins. I love the green flecks throughout the bread, and I added some fresh corn, too, because I love the texture that corn kernels add to cornbread.
The zucchini also added plenty of moisture, making this cornbread tender and fluffy. I know the photos show it with a pat of butter, which was the way I devoured my first wedge, but every piece since, I’ve eaten it warm with a drizzle of honey.
Serve your zucchini cornbread with honey, butter, maple syrup, or alongside some vegetable soup or white bean turkey chili.
It’s great any way you slice it, and it will be one of your favorite summer dishes!
More cornbread recipes you’ll love:
- Blueberry cornbread
- Jalapeño cheddar cornbread by House of Yumm
- Skillet cornbread
Skillet Zucchini Cornbread
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/3 cup oil plus 1/2 tablespoon for greasing the skillet
- 3 tablespoons honey*
- 1 cup grated zucchini
- 1/2 cup fresh or frozen corn kernels thawed if frozen
- Preheat the oven to 400 degrees. Grease a skillet with the 1/2 tablespoon canola oil and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the egg lightly. Add the buttermilk, oil, and honey, and whisk until combined. Pour the wet ingredients into the dry ingredients and stir together until just incorporated. Stir in the zucchini and corn, careful not to over mix, and pour into the prepared skillet.
- Bake on the middle rack of the oven for 20-25 minutes or until lightly golden on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then slice, serve, and enjoy!
- You may substitute the honey with your favorite sweetener.
- Zucchini cornbread may also be baked in a greased 8×8" square baking dish.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
40 Comments on “Skillet Zucchini Cornbread Recipe”
We are having lots of zucchini go through our kitchen right now and this cornbread looks like a great way to use some. I am thinking with some honey butter 🙂
Honey butter — you are so on the right track! Why didn’t I think of that?! 🙂
I have never had zucchini in my cornbread!! Looks so good!
It really was, Ami! I hope you get to try it. 🙂
Cornbread is one of my favorites, too! And making it in a skillet is the best. I love the addition of zucchini in here, Marcie! Such a great way to use that up this summer. Sounds like this would make the perfect breakfast or side dish! Pinned!
Making cornbread in the skillet is so easy, and you can’t beat that crispy crust! Thanks, Gayle, and I appreciate the pin! 😉
Dear Marcie, your cornbread looks wonderful. I love cornbread and will have to try it next time with zucchini. xo, Catherine
I hope you enjoy it Catherine! 🙂
Absolutely loving this zucchini cornbread! Looks so intriguing!
Thank you, Anu! 🙂
I love that you added zucchini to this cornbread! It looks delicious and I love the crust it gets from baking in the skillet!
Thank you, Kristine!
Marcie!!! I love cornbread and you made skillet zucchini cornbread?!!! I love this!!! i love baking with zucchini in the summer!!! I cannot wait to try this! Looks delicious!
Thanks so much, Alice! I have zucchini coming out of my ears, which is a good problem to have. haha
I’m always looking for new ways to use zucchini and I love that you used it in cornbread, one of my favorites. Will have to try!
It was so good, Christin! Hope you’re having a great week! 🙂
Love corn bread ! And I also like zucchini bread! But never had a “zucchini corn bead” 🙂 Looks amazing! Pinned!
Sounds like you would love this, Mira, and thanks for the pin! 🙂
This cornbread looks incredible, Marcie! I love that you added zucchini! Such a great way to add moisture and use up some I have from the garden! I wish I had a slice right now, it sounds so delicious!
Sending a slice your way, Kelly — thanks! 🙂
I’m into eating lots of zucchini these days. This corn bread sounds good way to eat some more. Thanks for sharing!
It really is a great way to use zucchini — hope you can give it a try, Savita, and thanks for stopping by! 🙂
I just made a skillet cornbread to go with dinner the other night and I was thinking I should have jazzed it up somehow! This sounds so so good with the zucchini! I think some more cornbread is in order!
More cornbread is always in order, right? haha Thanks, Ashley! 🙂
This looks delicious, I need to make this asap! I am actually embarrassed to admit but I have never baked with zucchini, clearly I have been living under a rock! lol
You’ve baked with so many things, you get a pass on the zucchini, Manali! haha You certainly don’t live under a rock, but I hope you get to bake with zucchini soon! 🙂
If you love corn, I have to think you’ll love cornbread, Dannii — it’s one of my favorite things! And everything is better with veggies, right? 🙂
Thank you, Megan! This was a delicious combination and this will be a staple around here. 🙂
oh my gosh! this sounds SO good! i love zucchini bread and I love corn bread! together I bet they are amazing!!
They really are! I almost can’t imagine making cornbread without zucchini anymore! 🙂
Cornbread is one of my family’s favorite things – I never thought to add zucchini! What a great way to use up some of the garden fresh zucchini!
It really did help use up some of the zucchini I had, and we really loved this!
I love the idea of this! I can’t even imagine how moist it must make the cornbread….delicious!
The zucchini worked some major magic in this cornbread! 🙂
I have so much zucchini in my garden! I now know what I can do with it!
The more zucchini the better, right! 🙂
I made this last night and everyone love it. A perfect mild flavor, moist and fluffy !!! This is a 10/10 recipe.
Thank you for taking the time to leave me your feedback, Katrina! I’m so glad that you enjoyed the cornbread — it’s one of our favorites. 🙂
Question: do you squeeze the moisture from the zucchini after shredding and before mixing it in? Thanks!
There’s no need to squeeze the liquid from the zucchini for this recipe. Hope you enjoy the cornbread!