Corn and Zucchini Bread Recipes
Corn and zucchini are two garden staples that shine brightest in the summer months. Packed with moisture, fiber, and subtle sweetness, zucchini blends seamlessly into baked goods, while corn adds texture, earthiness, and a touch of rustic charm. When combined into breads, the result is hearty yet tender, perfect for breakfast, brunch, or a savory side. Below are three irresistible corn and zucchini bread recipes—savory herb, sweet honey-laced, and rich cheesy jalapeño—that offer something for every craving.
1. Savory Zucchini Cornbread with Herbs and Olive Oil
Why You’ll Love It:
This Mediterranean-inspired version skips butter and sugar in favor of olive oil, thyme, and scallions. It's wholesome, moist, and fragrant—perfect with soups, salads, or eggs.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tsp fresh thyme leaves (or 1 tsp dried)
2 eggs
1/3 cup extra-virgin olive oil
1/2 cup milk (or unsweetened plant-based milk)
1 cup grated zucchini (squeezed to remove excess moisture)
1/2 cup cooked corn kernels (fresh or frozen)
2 scallions, finely chopped
Optional: cracked black pepper, pinch of cayenne
Instructions:
Preheat oven to 375°F (190°C). Grease a 9x5 loaf pan or line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and thyme.
In a separate bowl, whisk the eggs, olive oil, and milk until combined.
Stir the grated zucchini, corn, and scallions into the wet mixture.
Add the wet ingredients to the dry and fold gently until just mixed.
Pour into the prepared pan and bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool before slicing. Serve with soup, hummus, or roasted vegetables.
Tips:
To make it gluten-free, use a 1:1 gluten-free baking flour blend.
Add chopped sun-dried tomatoes or kalamata olives for a punch of flavor.
2. Sweet Zucchini Corn Bread with Honey and Cinnamon
Why You’ll Love It:
This tender, golden loaf offers a comforting blend of natural sweetness from honey and corn, moisture from zucchini, and warmth from cinnamon. It’s a perfect breakfast bread or afternoon treat.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
1/2 cup honey (or maple syrup)
1/3 cup vegetable oil or melted coconut oil
1/2 cup buttermilk or plain yogurt
1 1/2 cups grated zucchini (moisture squeezed out)
1/2 cup corn kernels
Optional: 1/2 cup chopped walnuts or raisins
Instructions:
Preheat oven to 350°F (175°C). Grease or line a 9x5 loaf pan.
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, salt, and cinnamon.
In a second bowl, whisk eggs, honey, oil, and buttermilk until smooth.
Stir the zucchini and corn into the wet ingredients.
Fold the wet mixture into the dry ingredients, stirring just until combined. Add nuts or raisins if using.
Pour into the loaf pan and bake for 45–50 minutes or until golden and firm.
Cool for 10–15 minutes in the pan, then transfer to a rack to cool completely.
Serving Ideas:
Spread slices with cream cheese, almond butter, or a drizzle of honey.
Add shredded apple or mashed banana for a fruity twist.
Storage:
Wrap in foil or plastic and store at room temperature for up to 3 days. Can be frozen for up to 2 months.
3. Cheesy Jalapeño Corn and Zucchini Skillet Bread
Why You’ll Love It:
This spicy, cheesy bread is baked in a cast-iron skillet for crispy edges and gooey goodness inside. Think of it as corn-zucchini bread’s fun, bold cousin—excellent with chili or grilled meats.
Ingredients:
1 cup cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder
2 eggs
1 cup buttermilk
1/4 cup melted butter
1 cup grated zucchini (moisture squeezed out)
1/2 cup corn kernels
1 jalapeño, finely diced (remove seeds for less heat)
1 cup shredded sharp cheddar cheese
Optional: chopped chives or parsley for garnish
Instructions:
Preheat oven to 400°F (205°C). Place a 9-inch cast-iron skillet in the oven while it preheats.
In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and garlic powder.
In a separate bowl, beat the eggs with buttermilk and melted butter.
Stir in zucchini, corn, jalapeño, and shredded cheese.
Combine wet and dry mixtures until just blended.
Carefully remove the hot skillet, grease it, and pour in the batter. Smooth the top.
Bake for 20–25 minutes or until golden brown and set in the center.
Cool slightly before slicing into wedges.
Optional Add-Ins:
Swap cheddar for pepper jack for more spice.
Add cooked bacon or scallions for extra flavor.
Serving Suggestions:
Serve warm with a dollop of sour cream or alongside black bean soup.
Cut into wedges for a savory breakfast with eggs and avocado.
Corn and zucchini are a match made in garden heaven. Whether you're harvesting them from your backyard, farmers’ market, or grocery store, these two ingredients provide endless inspiration. The savory herb bread complements anything from roasted vegetables to poached eggs, while the sweet version is a healthyish alternative to muffins or banana bread. The cheesy jalapeño bread, meanwhile, brings comfort and spice to any meal. Best of all, these breads freeze well, making them ideal for meal prep or last-minute guests.
Further Reading
Cornbread Around the World
https://www.amazon.com/Cornbread-Around-World-Southern-Nutritious-ebook/dp/B0F8PKVQWR/
Growing Purple Cabbage
https://www.amazon.com/Grow-Purple-Beginners-Antioxidant-Powerhouse-ebook/dp/B0F8V8V943/
Orchid Recovery
https://www.amazon.com/dp/B0F8YW51YZ/
Zaha Hadid Interiors
https://www.amazon.com/Zaha-Hadid-Interiors-Furniture-Lighting-ebook/dp/B0F8W8QV6Z/