Wondering what to do with all of your summer zucchini? This cheesy zucchini cornbread is one of my favorite ways to use it. It’s moist, flavorful, and simple to make. Serve it with things like a bowl of chili or for a summer cookout.

Every summer we love visiting our local farmers market to stock up on fresh produce. Zucchini is one of our favorites to get so that we can make things like chicken zucchini squash casserole, zucchini salsa, and this easy zucchini cornbread.

The addition of creamed corn and shredded zucchini gives this cornbread recipe great flavor and texture. It bakes up moist, tender, and slightly dense, which is why some people even consider it more of a casserole than classic cornbread.

This is such a great side dish that pairs well with a variety of meals. It’s so good with things like grilled chicken, barbecue, and so much more.

Why you’ll love this recipe

• Great way to use fresh zucchini. This recipe uses 2 cups of shredded zucchini, so about 2 medium sized zucchini.
• Simple to prepare. Using Jiffy Corn Muffin Mix makes this easy to put together.
• A great side dish. This pairs well with a variety of things like soup, chili, barbecue, and more.
• Can be customized. You can make this your own with a few variations. Scroll to the bottom for some ideas.

Ingredients

Grab some fresh zucchini to make this zucchini cornbread casserole. I recommend using smaller zucchini because they tend to have fewer seeds and less moisture.

• Jiffy Corn Muffin Mix: A box of Jiffy Corn Muffin Mix is a great base for this recipe.
• Zucchini: Fresh, shredded zucchini adds moisture
• Onion: A little bit of finely diced onion adds great flavor.
• Creamed Corn: A can of creamed corn helps to add moisture to the cornbread. It creates a soft, tender texture that is keeps the cornbread from drying out.
• Eggs: Eggs bind all of the ingredients together.
• Cheese: A little cheddar cheese gives great flavor and texture to the bread. If you don’t like cheese, you can leave it out all together.
• Garlic powder, Salt, Pepper: A few added seasonings for extra flavor.

Make zucchini cornbread casserole

Step one: Preheat the oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper or spray the baking dish with non-stick cooking spray.

Step two: Place the creamed corn, diced onions, eggs, shredded cheese, garlic powder, salt, and pepper in a large bowl.

Step three: Stir in Jiffy Corn Muffin mix until fully combined.

Step four: Stir in the shredded zucchini. Spread the batter in the prepared baking dish

Step five: Bake for 40-45 minutes or until cooked through.

Step six: Let the cornbread rest in the baking dish for about 15 minutes before serving.

Heather’s recipe tips

• Use a box grater to shred the zucchini. You will want to use the large holes for the perfect size shreds.
• Squeeze the shredded zucchini with a paper towel to remove any extra moisture.
• Let the cornbread rest in the dish for about 15 minutes before serving. This will allow it to fully set.

Variations

• Protein: Stir in cooked and crumbled bacon, diced ham, or cooked breakfast sausage.
• Spicy: Add drained green chilis or diced jalapenos.
• Corn: Use corn kernels or drained Mexicorn.
• Cheese: You can leave the cheese out or substitute the cheddar cheese with Monterey Jack, Colby Jack, or even Pepper Jack cheese. If you want your cornbread extra cheesy, you can sprinkle a little shredded cheese on top before baking.

Storage instructions

Store: Keep leftover cornbread in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for about 20 seconds or in the oven at 325 degrees.

Freeze: Make sure to let the zucchini cornbread cool completely. Wrap pieces in plastic wrap and then foil or in a freezer safe bag. Thaw in the refrigerator overnight.

Frequently asked questions

More zucchini recipe

• Air fryer zucchini no breading
• Zucchini bread

If you made this zucchini cornbread, let me know in the comments. I love hearing from you!