Brown Butter Zucchini Cornbread

This moist brown butter zucchini cornbread is sweet, tender and full of nutty flavor, baked to golden perfection in a cast iron skillet.

Warm, golden, and just the right amount of sweet, this Brown Butter Zucchini Cornbread takes classic cornbread and levels it up with two secret weapons: rich, nutty brown butter and tender, fresh zucchini.

The result? A loaf that’s moist without being heavy, with a depth of flavor that keeps you coming back for “just one more slice.” Serve it warm with butter, drizzle with honey, or pair with a bowl of chili for a comforting side.

Why You’ll Love This Recipe

• A twist on a classic – Brown butter adds a toasty, nutty richness you just can’t get from melted butter alone.
• Moist but not dense – Zucchini keeps the bread tender without making it soggy.
• Versatile – Works for breakfast, a snack, or alongside savory dishes.

Ingredients

• Brown Butter. The star of the show. Cooking butter until it’s golden and nutty transforms the flavor, adding a deep richness to this bread. It’s even delicious in sweet applications like my Banana Bread Bundt Cake with Chocolate Chips. Be sure to watch closely — it goes from perfect to burnt fast.
• Fresh Zucchini. Adds moisture and a hint of earthiness. No need to peel the zucchini; the green flecks (like the ones you see here in my classic Zucchini Bread) look pretty! Squeeze out excess liquid so the bread doesn’t get soggy.
• Cornmeal. Use a medium grind for a slightly coarse texture that gives cornbread its signature bite.
• Buttermilk. Brings a tangy balance to the sweetness while keeping the crumb tender.

How to Peel Zucchini for Cornbread

Wash the zucchini well, then trim off both ends. Using the large holes of a box grater or a food processor fitted with the shredding disc, grate the zucchini into long, thin shreds.

For most quick bread recipes, you don’t need to peel it — the green skin adds color and texture. If the zucchini is extra watery, gather the shreds in a clean kitchen towel and gently squeeze out some (not all) of the excess moisture so it doesn’t add too much moisture to the quick bread.

Tips for Recipe Success

• Drain the zucchini. Shredded zucchini holds a lot of liquid, so make sure to give it a quick squeeze in a clean kitchen towel before adding it to the batter. Too much moisture can lead to a soggy texture.
• Mix gently. Once the dry ingredients go in, stir just until everything is combined. Overmixing can make the cornbread dense or gummy instead of light and tender.
• Watch the center. If you’re baking in a cast iron skillet, sometimes the middle can take a little longer to set. Tent the cornbread with foil near the end of baking to help it cook through without over-browning the top.
• Mind the skillet temperature. Preheating is great for that crispy edge, but if the skillet gets too hot or isn’t greased properly, the bottom can burn. Aim for lightly hot, and be generous with your butter or oil.
• Balance the flavors. The zucchini adds moisture and a subtle sweetness, but the nutty brown butter and cornmeal keep it tasting like classic cornbread with a twist.
• Prevent sticking. A well-greased or well-seasoned skillet makes all the difference. Let the cornbread rest for a few minutes after baking before slicing so it releases easily.

Serving Suggestions

• Serve warm with salted butter or a drizzle of honey or hot honey!
• Pairs beautifully with BBQ, soups, stews, or hearty chili like my Vegetarian Lentil & Farro Chili.

Storage

Store tightly wrapped at room temp for up to 3 days or refrigerate for up to a week. It also freezes well.

Want Make Zucchini Cornbread Muffins instead?

Brown Butter Zucchini Cornbread works beautifully as muffins for quick grab-and-go portions.

Simply prepare the batter as directed, then scoop it into a greased or paper-lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

They’re perfect for packing in lunchboxes, serving at potlucks, or pairing with a big pot of chili for easy individual servings.

Variations

• Add shredded sharp cheddar and diced jalapeños for a savory kick.
• Stir in a handful of corn kernels for pops of sweetness.
• Add fresh herbs for an aromatic element.

What To Do with Leftover Cornbread

While I can’t imagine that you’ll have much of this leftover, if any at all, here are a few versatile ways to make sure you use every last crumb:

Croutons

• Cut stale cornbread into ¾-inch cubes and spread them on a baking sheet. Drizzle with olive oil or melted butter, then season with salt, pepper, and a pinch of paprika or garlic powder. Bake at 350°F for 10–15 minutes, tossing once, until crisp and golden. Perfect for adding crunch to soups or salads.

Savory Biscotti

• Slice the cornbread into ½-inch thick slices, then cut each slice into long strips. Arrange on a baking sheet and bake at 325°F for 20–25 minutes, flipping halfway, until completely dry and crisp. Great for dunking into chili, creamy soups, or even a cheese dip.

Cornbread Crumbs for Topping

• Pulse cornbread pieces in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 300°F for 8–10 minutes to dry them out. Use as a topping for baked mac & cheese, casseroles, or roasted vegetables.

Stuffing

• Cube the cornbread and spread on a baking sheet. Let dry overnight or bake at 300°F for 15 minutes to remove moisture. Use in your favorite stuffing recipe, swapping some or all of the bread cubes for cornbread. The zucchini in this loaf adds extra moisture, so reduce the liquid in your stuffing recipe slightly to avoid a soggy texture.

Brown Butter Zucchini Cornbread

Brown Butter Zucchini Cornbread! Add some depth and complexity to your classic cornbread recipe by making it with rich, nutty brown butter and fresh zucchini.

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Course Snack

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 9 servings

Author Dianna Muscari

Equipment

• 9x5x3 inch loaf pan
• small saucepan
• Large bowl
• Mixing spoon

Ingredients  

• ½ cup unsalted butter
• 1½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• ¾ cup cornmeal
• 2 eggs
• ½ cup buttermilk
• 1 large zucchini grated, extra liquid squeezed out

Instructions 

• Preheat the oven to 350°F. Prepare a 15 inch cast iron skillet by spraying with cooking spray or coating with butter. (See notes for instructions on baking in other pans.) Set aside.
• In a medium saucepan, melt butter over medium heat. Once completely melted, reduce the heat slightly and let it simmer until it turns golden-brown and smells nutty and fragrant. Set aside and allow to cool slightly.
• Meanwhile, in a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, sea salt, and cornmeal until well combined.
• To the cooled butter, add the room temperature buttermilk and eggs and whisk until well combined. Fold in the shredded zucchini that has had the excess liquid squeezed out.
• Add the wet ingredients to the dry ingredients and fold together just until no dry spots remain, being careful not to overmix. The batter will be very thick.
• Scoop the batter into the prepared cast iron skillet and spread it evenly. Bake for 23 to 25 minutes, or until a skewer inserted in the center comes out mostly clean. (It’s a moist bread, so some sticky crumbs are fine—just make sure there’s no uncooked batter.)
• Remove from oven and cool in the pan for about 15 minutes before removing and slicing.

Dianna’s Tips

Adapted from Epicurious

To make in a smaller pan or skillet, increase the baking time by 5-7 minutes, checking for doneness with a toothpick.

To Make Zucchini Cornbread Muffins

Prepare the batter as directed, then scoop it into a greased or paper-lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.