Sweet Zucchini Cornbread
Prep time
Cook time
Total time
If you don't have an iron skillet, this can be baked in an 8x 8 baking dish. Butter the dish generously and do not preheat the dish.
Recipe type: Quick Breads
Serves: 8
  • 1 cup grated zucchini
  • 2 eggs
  • ⅓ cup of honey
  • ¼ cup melted butter
  • 1 & ½ cups all purpose flour
  • 1 cup coarse full grain cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 425ยบ. Oil an 8 inch cast iron skillet and place in the oven for 15 minutes. If your even takes a very long time to get up to temperature, preheat this skillet longer.
  2. In a medium bowl, combine the zucchini, eggs, honey and melted butter.
  3. In another medium bowl, whist together all of the dry ingredients.
  4. When the skillet is heated up - just below the smoking point - combine the wet and and dry ingredients. The batter can be quite lumpy - do not overmix.
  5. Carefully remove the skillet from the oven, and scrape the batter into it, spreading evenly. It will probably sizzle a bit, which is just want you want.
  6. Bake for about 13 or 14 minutes and check near the center with a wooden skewer for toothpick - it should have only a few moist crumbs sticking to it. If it's not done, return to the oven for another minute or two.
  7. Cut into 8 wedges and serve immediately with plenty of butter.
  8. Store leftovers tiightly wrapped for a day or two.
Nutrition Information
Serving size: 1 slice
Recipe by The Creekside Cook at https://thecreeksidecook.com/sweet-zucchini-cornbread/