Healthy Meal Prep
Squash Cornbread Recipe

Squash Cornbread


Zucchini, or any summer squash, lends extra moistness to these slightly sweet cornbread muffins that take only 30 minutes to make from start to finish.


  • 1 cup half-and-half
  • 1 cup cornmeal
  • ¾ cup whole wheat flour
  • ½ cup olive oil
  • ½ cup all-purpose flour
  • 2 eggs
  • ¼ cup white sugar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups grated zucchini


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
  2. Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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Nutritional Information

Squash Cornbread

Servings Per Recipe: 12
Calories: 225.4
% Daily Value *
protein: 9 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 7 %
fat: 20 %
saturated fat: 15 %
cholesterol: 13 %
vitamin a iu: 4 %
niacin equivalents: 18 %
vitamin b6: 7 %
vitamin c: 6 %
folate: 12 %
calcium: 3 %
iron: 7 %
magnesium: 8 %
potassium: 4 %
sodium: 11 %
thiamin: 18 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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