Zucchini Cornbread

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Zucchini Cornbread

Kids ImageNote: This recipe, created by Breeze Petty of Wyoming, won a national contest and was served at a White House lunch for kids. Her zucchini cornbread was served at the White House! (If you try this recipe, get a grownup's help because it requires using the oven.)

Nutrition Label

Prep time: 45 minutes

What you need:

  • ½ cup unbleached all-purpose flour
  • 1½ cups cornmeal
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain nonfat yogurt
  • 2 large eggs, beaten
  • 1 cup shredded zucchini
  • Cooking spray

Equipment and supplies:

  • Measuring cups and spoons
  • Knife
  • Large bowl
  • Whisk
  • 8" x 8" pan
  • Oven

What to do:

  1. Preheat the oven to 400ºF (204ºC).
  2. Spray the pan with cooking spray.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt.
  4. Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix — stir only until just blended.
  5. Pour the batter into the prepared pan.
  6. Bake for 20-25 minutes, until the center springs back when gently pressed.

How much does this recipe make?

  • 12 servings

Reviewed by: Mary L. Gavin, MD
Date reviewed: September 2013

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