Zucchini Corn Bread

By Amanda Rose | Summer Squash

Jul 07

Zucchini Cornbread at FreshBitesDaily.comThis recipe comes from an older book, Zucchini Cookery by Wilderness House. The recipe has stood the test of time. The addition of the zucchini and honey keeps the corn bread moist long after traditional corn bread would be stale.

We make this bread with fresh-ground spelt. Spelt bakes up more lightly than regular whole wheat, allowing us to replace it one-for-one for refined white flour in many recipes. Grinding it fresh means that the enzymes are fully present when mixed up and baked naturally reducing the phytic acid content. However, at the end of the day, this is simply a tasty whole grain bread worthy of accompanying a special meal. You can try this with fresh ground whole wheat flour, but the spelt will produce a better bread.

Zucchini Corn Bread Ingredients

  • 1 1/2 cups freshly ground spelt flour (preferred)
  • 1 1/2 cups organic corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons honey
  • 2 eggs, beaten
  • 4 tablespoons of coconut oil
  • 1 1/2 cups milk
  • 1 1/2 cups grated zucchini (use yellow zucchini to fully disguise its presence in the bread)

Zucchini Corn Bread Steps

Zucchini Cornbread at FreshBitesDaily.com

  1. Combine the spelt, corn meal, baking powder, and salt in a large bowl.
  2. In a smaller bowl mix together the honey, eggs, coconut oil, milk, and zucchini. If the honey is crystallized and does not pour, warm it before adding to the other ingredients so that it can be incorporated. Depending on how warm it is you may then need to allow it to cool a bit lest it begin to cook your other ingredients.
  3. Add the zucchini and wet mixture to the flour ingredients and mix well. Take care not to over-mix the batter.
  4. Pour the batter into an oiled 9×13 pan and bake at 350 for about 45 minutes. When the bread is browned around the edges and the middle is puffed and browning, check for doneness. Remove the bread from the oven and gently pierce it with a knife or long toothpick. Either should come out clean and free of dough.
  5. Serve immediately.

This bread does keep and reheat well. Our favorite method of reheating it is in a skillet with butter until it is a crispy light brown — as pictured above.

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12 years ago

great recipe:D
It really tasty, it looks same like cake when I made it and my little brother really like it 😀

12 years ago

Thanks for sharing the recipe of this tempting dish. It is looking wonderful.

12 years ago

Wow! This looks amazing! Going to try it this week!

Ouida Lampert
Ouida Lampert
11 years ago

I love your posts. Thank you for sharing with us. Since you have MUCH more experience cooking than do I, I wondered if you think I could replace the spelt with something like sorghum flour (or any other gluten-free flour).

Would love your thoughts, please comment.x