Zucchini corn bread

Total Time
47 min
14 min
33 min
Cornbread is one of the most versatile foods. Perfect for breakfast, brunch, or a side dish for a holiday dinner, this particular recipe is a quick one to whip up for the table! Don’t let the long ingredients list stop you; this recipe can be made in one bowl. Light, tender and moist, this cornbread recipe is lightly sweet and ideal for dunking in your favorite warm beverage. You can even try adding zucchini to the batter, which makes it deliciously moist.


Baking soda

¼ tsp

Uncooked bacon

1½ slice(s)

Uncooked zucchini

1 cup(s), sliced, coarsely shredded

1% low fat buttermilk

1 cup(s), lowat 1%

Canned cream style white corn

8 oz

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s), extra-sharp


2 large egg(s), room temperature


2 medium, minced


3 Tbsp

Unsalted butter

1 Tbsp, melted

Table salt

1½ tsp

Cayenne pepper

¼ tsp

Yellow cornmeal

1¼ cup(s)

All-purpose flour

1 cup(s)

Baking powder

1 Tbsp


  1. Cook the bacon in a large cast-iron skillet over medium heat until crisp; remove and finely chop, leaving the drippings in the skillet. Preheat the oven to 375ºF.
  2. Combine the bacon with the zucchini, buttermilk, creamed corn, cheese, eggs, scallions, sugar, butter, salt, and cayenne in a large bowl, using a wooden spoon. Toss together the cornmeal, flour, baking powder, and baking soda on a sheet of wax paper; stir into the zucchini mixture until just combined.
  3. Heat the skillet until very hot, about 2–3 minutes, then remove from the heat. Scrape the batter into the skillet and even the top with a spatula. Bake until lightly browned around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. Let cool at least 10 minutes. Cut into 12 wedges, and serve warm or at room temperature. Yields 1/12 of bread per serving.