Fresh Corn and Zucchini Bread

One of my favorite things to do during zucchini season is make up fresh batches of zucchini bread and freeze some of it to have a few months later to defrost on those lazy Sunday mornings when I don’t feel like cooking up an elaborate breakfast. 

This time, I wanted to try something different from my usual recipe (which I will get to at some point, since it was one of the many things that I did cook while cooped up during the Hurricane – woah holy run on sentence!).  I had 4 fresh ears of corn sitting my fridge and thought that would be a great combination. 

I know cornbread purist tend to prefer the savory type, but I’m all about the sweet.  This recipe could easily be toned down with less sugar, but I think adding the zucchini to it helped mute the sweetness to the bread.  Topped with some salted butter and it’s a perfect combination.

Corn & Zucchini Bread


Partially adapted from

1 1/2 – 2 cups fresh corn kernels (from 4 ears)

2 cups shredded zucchini (2 small)

2 cups yellow cornmeal

1 cup all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

3 large eggs

1 1/2 cups buttermilk

1/2 cup (1 stick) chilled unsalted butter, diced

Corn & Zucchini Bread Ingredients

Preheat your oven to 400 degrees F.  Butter two loaf pans.

Using the shredder blade on your food processor shred the zucchini and drain the excess moisture.

Using a chefs knife, lay your corn flat on your cutting board and slice the kernels off, roatating the corn around.

Corn & Zucchini

Whisk the buttermilk and eggs in a bowl and set aside.

Blend your cornmeal, flour, baking powder, salt and sugar in the processor about 5 seconds.  Add the butter and blend until a coarse meal forms.  Add the corn and using the pulse button, press on/off about 8 times, until the kernels are coarsely chopped.

Dry Ingredients

Stir the dry ingredients into the buttermilk and then add the zucchini.  Pour evenly into the two pans. 

Bake about 40-50 minutes until golden on top and a tester comes out clean.  Cool on a rack for 20 minutes and invert the pan until the bread comes out.

Corn & Zucchini Bread

The bread can be stored in the freezer for up to 3 months.  To defrost leave on your counter top for a few hours.

Corn & Zucchini Bread

Little Red Kitchen Bake Shop

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