Zucchini Cornbread

Lots of zucchini everywhere right now and I’m here for it! I love using zucchini in cornbread because it helps keep it deliciously moist. These come together fast and are perfect for a summer side – savory, sweet, herby, and salty. And to give them that little something extra, I’d go ahead and drizzle them in salted honey butter!

Makes 12 muffins or and 8×8 square baking pan | vegetarian | less than 40 minutes

  • 1 large zucchini or 2 small zucchini, grated (about 2 cups)
  • 1/2 cup frozen roasted corn, thawed
  • 1 cup baby spinach, roughly sliced into strips
  • 1/4 cup cilantro, both stems and leaves chopped
  • 1 Serrano pepper, diced small (keep seeds for extra heat, remove seeds for less heat)
  • 1/2 cup shredded Parmesan
  • 1/8 cup olive oil
  • 2 tbsp honey
  • 2 eggs
  • 1/2 tsp salt
  • Black pepper
  • 2 cups cornmeal
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • For topping
  • 1 tbsp unsalted butter, melted
  • 1 tbsp honey
  • Sea salt

Preheat your oven to 375F. Place the grated zucchini in a clean tea towel and squeeze out the water over a sink or large bowl. Discard the water and place the dehydrated zucchini in a large mixing bowl. Add the corn, spinach, cilantro, parmesan and serrano. In a small bowl, combine the olive oil, honey, eggs, salt and a few cracks of black pepper. Whisk to combine and pour over the zucchini mixture.

In a medium bowl, mix the cornmeal, all purpose flour, baking powder, and baking soda together, then combine with the zucchini mixture. Stir together until well combined. Mixture should be wet and easily spoonable but not pourable. If appears too wet, add an extra 1/4 cup all purpose flour.

Spray a muffin pan or 8×8 baking sheet generously with cooking spray. Spoon in the mixture and bake for 25-30 minutes or until slightly browned on top and a toothpick comes out clean. In a small bowl, combine the butter and honey and brush onto the top of the bread. Sprinkle generously with sea salt.

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