Zucchini and corn bread

Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.

  • 2 hrs 15 mins cooking
  • Serves 12
  • Print


Zucchini and corn bread
  • 1 zucchini
  • 2 cup (300g) self-raising flour
  • 1 teaspoon salt
  • 1 cup (170g) polenta
  • 1/2 cup (60g) coarsely grated cheddar cheese
  • 1 teaspoon dried chilli flakes
  • 420 gram canned corn kernels, rinsed, drained
  • 310 gram canned creamed corn
  • 1/2 cup (125ml) buttermilk
  • 3 eggs
  • 2 tablespoon pine nuts


Zucchini and corn bread
  • 1
    Preheat oven to 180°C. Oil a 14cm x 23cm loaf pan; line base and sides with baking paper.
  • 2
    Coarsely grate zucchini, place in a sieve; squeeze out excess water, drain well.
  • 3
    Sift flour and salt into a large bowl; stir in polenta, cheese and chilli. Stir in combined zucchini, corn kernels, creamed corn, buttermilk and eggs. Spread mixture into pan; sprinkle with nuts.
  • 4
    Bake bread about 2 hours (cover pan with foil if loaf is getting too brown). Stand bread in pan 5 minutes; turn, top-side up, onto a wire rack to cool.


This bread is best made on the day of serving.