Squash Cornbread


This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
12 muffins


  • 1 cup half-and-half

  • 1 cup cornmeal

  • ¾ cup whole wheat flour

  • ½ cup olive oil

  • ½ cup all-purpose flour

  • 2 eggs

  • ¼ cup white sugar

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 2 cups grated zucchini


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.

  2. Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.

  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cook's Note:

Use any type of squash you prefer.

Nutrition Facts (per serving)

225 Calories
13g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 225
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 270mg 12%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 4g
Vitamin C 4mg 19%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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