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+ servings
Zucchini cornbread on white plate with butter on top

Skillet Zucchini Cornbread

Skillet Zucchini Cornbread is moist, fluffy, and packed with zucchini and fresh corn. It's a healthier take on cornbread that's every bit as delicious!

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  • 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 8x8" square baking dish.


Serving: 1wedge, Calories: 150kcal, Carbohydrates: 29g, Protein: 4g, Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 374mg, Fiber: 2g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!