Zucchini Cornbread – Plain Chicken

Cheesy Zucchini Cornbread made with Jiffy mix, shredded zucchini, corn, jalapeño, and cheddar cheese. This moist zucchini cornbread is baked in the oven until golden and tender. A delicious twist on traditional cornbread and a great way to sneak veggies into dinner. Perfect with chili, soup, or BBQ!

Zucchini Cornbread

Zucchini Cornbread is a simple, savory twist on traditional cornbread that is packed with flavor and a little hidden veggie goodness. The grated zucchini adds incredible moisture to the batter, so the cornbread bakes up soft, tender, and never dry. With sweet corn, plenty of cheddar cheese, and a little jalapeño for a gentle kick, every bite is loaded with flavor. It’s a fun way to sneak some vegetables into a comfort food favorite, and no one will even realize they’re eating zucchini.

How to Make Zucchini Cornbread Casserole

This recipe comes together quickly with just a few simple steps. Start by shredding the zucchini with a box grater. Zucchini holds a lot of moisture, so it’s important to drain it well before mixing it into the batter. You can squeeze it gently in a clean towel or cheesecloth to remove excess liquid.

In a large bowl, combine the shredded zucchini, onion powder, garlic powder, cumin, salt, black pepper, eggs, thawed corn, diced jalapeño, and half of the cheddar cheese. Stir everything together until well combined.

Next, add the Jiffy corn muffin mix to the bowl and stir until a thick batter forms. Transfer the mixture to a lightly greased baking dish or pan and spread it evenly. Sprinkle the remaining cheddar cheese over the top.

Bake in a preheated oven until golden brown and cooked through in the center. A toothpick inserted into the middle should come out clean. Let it rest for a few minutes before slicing so the casserole sets up nicely. Garnish with parsley or chives.

Helpful Tips & Frequently Asked Questions

• Be sure to drain the grated zucchini well. Removing excess liquid keeps the batter from becoming too wet.
  • A box grater works great for shredding zucchini, but a food processor can make the job even faster.
• Remove the jalapeño seeds if you want a milder flavor. Leave them in if you like a little extra heat.
• Fresh or frozen corn both work well in this recipe. If using frozen corn, thaw it first.
• An 8×8-inch baking pan works best for this casserole-style cornbread.
• The cornbread is done when the top is golden and a toothpick inserted into the center comes out clean.
• This recipe is a great way to use up extra zucchini during the summer growing season.
• The cheddar cheese adds a savory flavor and helps create a delicious golden crust on top.
• Store leftovers in an airtight container in the refrigerator.
  • Reheat slices in the microwave or oven until warmed through.

What to Serve with Zucchini Cornbread

This Zucchini Cornbread is a family favorite! pairs well with just about any comfort food meal. 

• Serve the it warm with a pat of butter on top—it melts right into the bread and adds an extra rich, savory flavor to every bite.
• It is especially good with hearty dishes like chili, soups, and stews where the tender cornbread can soak up all the delicious flavors. 
• It also works great alongside grilled chicken, barbecue pork, or roasted meats. 
• Add a simple salad or some slow cooker green beans, and you’ve got an easy dinner that everyone will love.