Buttermilk Zucchini Cornbread
Tender, sweet cornbread made with shredded zucchini and buttermilk.
If you live in my neighborhood odds are 250% certain that I’ve tried to give you some zucchini recently. We’re at that point in the garden season where the question is not “What are you making?” but rather “What are you doing with zucchini now?!”
It really is a commitment, growing zucchini. You need to be prepared to use it in all the things and be unabashedly bold about foisting extra squash upon friends, family, and neighbors. Strangers too, depending on how desperate things get.
So this past week I loaded the freezer with zucchini brownies, chocolate zucchini muffins, and zucchini bread. Then yesterday I added extra zucchini slices to homemade pasta sauce, which I used to make zucchini parmesan. I served the finished pasta with fried zucchini flowers stuffed with melty cheese, plus slices of zucchini cornbread.
How’s that for fitting zucchini into every bite?
I remember the first time I made my zucchini cornbread. It was years ago and my guys were skeptical to say the least. But it has since become a family classic that makes an appearance every summer.
Made with buttermilk and yellow cornmeal, each slice of this golden loaf is tender and fluffy. It has two packed cups of shredded zucchini in it, but aside from little flecks of green studded throughout the loaf, you’d never know there was zucchini in it.
Fans of sweet cornbread will love this recipe. It goes wonderfully with a plate of cheesy scrambled eggs, yet is also the perfect accompaniment to dinnertime favorites like pasta or chili. Altogether, this is an easy recipe that adds both flavor and interest to your run-of-the-mill cornbread.
Plus it uses up extra zucchini!
I have one more zucchini recipe to share with you this month, which will start to bridge the gap between summer and autumn. It’s an apple carrot zucchini bread recipe, which my son tested this past weekend and is absolutely delicious. I’m unreasonably excited to share it with you. Stay tuned.
Ingredient Notes
Here are my notes on some of the ingredient substitutions I have tried. If you scroll down to the end of this post, you’ll find a printable list of ingredients and instructions.
Zucchini - You’ll need 2 cups of shredded zucchini for this recipe, which is about one large zucchini (around 10-12 ounces) or two smaller zucchinis. You can also use an equal amount of summer squash.