Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

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  • Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.

  • In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.

  • Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.

  • Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Tips

If you don't have a cast iron skillet, use an 8x8 inch baking pan.

Nutrition Facts

334.3 calories; 8.8 g protein; 27 g carbohydrates; 66.2 mg cholesterol; 685.4 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2009
This was pretty good although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand so I added 1 tsp baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor. Read More
(9)

Most helpful critical review

Rating: 2 stars
08/11/2011
Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible--maybe an oven issue). Sugar could have been doubled for our taste. Read More
(2)
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/06/2009
This was pretty good although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand so I added 1 tsp baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor. Read More
(9)
Rating: 5 stars
08/25/2009
This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them. Read More
(9)
Rating: 5 stars
09/30/2012
We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California so used regular and added baking powder and soda. I added a bitmore sugar and green onions were all I had so used those instead. They worked and made the flavor yummy. I will make this again. Read More
(5)
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Rating: 5 stars
08/05/2013
Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn't have the self rising corn meal or flour so added some baking powder and a little extra salt. I used 2 eggs from my chickens but had a two yolk egg so it added a little more to richness of the corn bread. This is not your usual corn bread. Mine was very dense but flavorful. Not dry at all. Read More
(3)
Rating: 5 stars
12/16/2012
A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe Read More
(2)
Rating: 2 stars
08/11/2011
Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible--maybe an oven issue). Sugar could have been doubled for our taste. Read More
(2)
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Rating: 4 stars
07/01/2018
I would definitely make it again but I think next time I ll either add more zucchini or some shredded carrots. Read More
Rating: 5 stars
11/08/2015
I used a mixer instead of a blender and it turned out yummy Read More
Rating: 5 stars
11/27/2014
This recipe is so good! My mom informed me that she was not cooking for thanksgiving the day before:( so it was up to my sisters and I to cook dishes and bring over. I wanted to make corn bread just a little different so I found Zucchini cornbread on this site. This is my first time making cornbread from scratch and after purchasing the ingredients preparing and making this cornbread it tasting and looking amazing I will be making again:) Read More