Must-Try Zucchini Cornbread Casserole

This zucchini cornbread casserole came together on a weeknight when I had extra zucchini on the counter and a half-used box of cornmeal in the pantry. I didn’t want plain cornbread, and I didn’t want another zucchini bake that turned out watery. After a few test rounds and one very crumbly mistake, I finally landed on a version that’s moist, lightly sweet, savory, and sturdy enough to slice cleanly. It’s the kind of casserole that works just as well for dinner as it does on a holiday table.

Ingredients

• 2 medium zucchini, grated and well-drained
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• ¾ cup buttermilk (or milk with 1 teaspoon vinegar)
• ⅓ cup melted butter or olive oil
• 1 tablespoon honey or sugar
• 1 cup shredded cheddar cheese
• ½ cup corn kernels (fresh, canned, or frozen)
• Optional: ¼ cup chopped green onions or jalapeños

Preparing the Zucchini

Grate and Drain Properly

• Grate zucchini using the large holes of a box grater
• Place in a clean kitchen towel
• Squeeze firmly to remove as much moisture as possible

This step matters more than most people realize. The first time I skipped proper draining, the casserole baked up gummy in the center. Dry zucchini is the secret to a fluffy, sliceable texture.

Mixing the Batter

Combine Dry Ingredients

• In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and pepper
• Make sure everything is evenly distributed

Mix Wet Ingredients

• In a separate bowl, whisk eggs, buttermilk, melted butter, and honey
• Stir until smooth and fully combined

Bring Everything Together

• Add drained zucchini to the wet mixture
• Fold in shredded cheese and corn kernels
• Add dry ingredients and gently mix until just combined

Overmixing was another early mistake I made. Stir just until no dry streaks remain to keep the casserole tender.

Baking Instructions

Prepare the Pan

• Preheat oven to 375°F (190°C)
• Grease a 9×13-inch baking dish or line it with parchment paper

Bake Until Golden

• Pour batter evenly into the prepared dish
• Smooth the top with a spatula
• Bake for 35–40 minutes, until golden, and a toothpick comes out clean

If the top browns too quickly, loosely cover with foil for the last 10 minutes.

Preparation and Cooking Time

Time Breakdown

• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: About 55 minutes
• Servings: 8–10 slices

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Tips for the Best Zucchini Cornbread Casserole

• Drain zucchini thoroughly to prevent sogginess
• Use sharp cheddar for a stronger flavor
• Let it rest for 10 minutes before slicing so it sets properly
• Don’t overbake, or the cornbread can dry out
• Taste the batter before baking to adjust salt or sweetness

Easy Variations and Substitutions

Make It Savory

• Skip the honey
• Add jalapeños, green onions, or cooked bacon
• Use pepper jack or Monterey Jack cheese

Make It Healthier

• Swap half the flour for whole wheat flour
• Use olive oil instead of butter
• Reduce the cheese slightly and add extra zucchini

Gluten-Free Option

• Use a gluten-free flour blend
• Ensure cornmeal is certified gluten-free

Serving Suggestions

• Serve as a side dish with grilled chicken or fish
• Pair with chili, soup, or stew
• Enjoy as a light lunch with a salad
• Add a dollop of sour cream or Greek yogurt on top
• Serve warm with butter or a honey drizzle

This casserole works beautifully for potlucks because it holds its shape and reheats well.

Storage and Reheating

How to Store

• Let the casserole cool completely
• Cover tightly or store in an airtight container
• Refrigerate for up to 4 days

How to Reheat

• Reheat in the oven at 350°F for 10–15 minutes
• Cover loosely with foil to prevent drying
• Avoid microwaving if possible, as it softens the texture

FAQs

Can I make this casserole ahead of time?

Yes. You can bake it fully, cool, and reheat before serving, or mix the batter a few hours ahead and bake fresh.

Why is my casserole dense?

This usually happens if the zucchini wasn’t drained well or the batter was overmixed.

Can I freeze zucchini cornbread casserole?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven.

Can I use boxed cornbread mix?

You can, but reduce the liquid slightly since zucchini adds moisture. Homemade gives better control over texture.

Can I make it dairy-free?

Yes. Use plant-based milk, dairy-free cheese, and olive oil instead of butter.

How do I know when it’s done baking?

The top should be golden, the center set, and a toothpick inserted should come out clean or with a few crumbs.

This zucchini cornbread casserole is one of those recipes that surprises people because it feels familiar yet different. It’s comforting without being heavy and flexible enough to adapt to whatever you have on hand. Once you get the zucchini-draining right, it becomes one of those dependable dishes you’ll find yourself coming back to again and again.