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This Savory Zucchini Cornbread Loaf is a delightful twist on traditional cornbread, with sharp cheddar cheese and fresh chives in each bite! It’s fully gluten-free yet incredibly moist and packed with nutrients. Enjoy a slice warm from the oven with a little butter or have it as a hearty side…you can’t go wrong!

slice of gluten-free savory zucchini cornbread loaf on white plate with a black fork

At the time I’m writing this, it’s the second to last week of August. And I had the realization that pretty much the whole summer has passed by and I still haven’t made a zucchini bread or some sort of zucchini baked good yet. Feels like a crime tbh.

So then I had the idea to switch it up and make a savory zucchini bread. But then I was like WAIT…lemme add cornbread into the mix. It just felt right. And suddenly my summer-inspired recipe started feeling like a transitional recipe to kick us off into fall. It was a happy accident and this savory zucchini cornbread loaf turned out to be everything I could want and more.

This savory zucchini bread / cornbread mash-up is undetectably gluten free and the perfect balance of sweet and savory. Adding grated zucchini not only prevents the dreaded dry cornbread, but it also provides extra micro-nutrients. And by throwing some sharp cheddar and chives into the mix, you have a flavor explosion in each bite. You gotta try it to fully understand!

Why You’ll Love this Savory Zucchini Bread

It’s the perfect crossover between summer and fall flavors!
This cornbread loaf is gluten free and so moist.
It’s filled with hidden veggies that you can’t even taste.
This recipe is simple to make and doesn’t require any buttermilk.
The cheddar and chives pair so well together and add a ton of flavor to this loaf.
Each slice has 8g of protein!

slice of gluten-free savory zucchini cornbread loaf on white plate with a pat of butter on top

What You Need to Make this Cheesy Cornbread Loaf

For the Dry Ingredients:

Gluten Free 1-to-1 Flour: The two brands I trust and recommend are Bob’s Red Mill and King Arthur Flour. If you choose another brand, just make sure that it contains xanthan gum.
Gluten Free Medium-Grind Cornmeal: Can’t have cornbread without the cornmeal! Corn is naturally gluten free but there’s often cross-contamination, so if you’re gluten-sensitive, make sure to grab the one that’s specifically labeled as gluten free.
Cane Sugar: Although this loaf has several savory mix-ins, it is sweetened up a bit with cane sugar.
Baking Powder & Baking Soda: These two leavening agents help the cornbread loaf rise.
Kosher Salt: Only about 1/2 tsp if you’re using salted butter, but I would increase it closer to 1 tsp if you’re using unsalted.

For the Wet Ingredients:

Whole Milk: Feel free to use whatever milk you have on hand, but whole milk is preferred. You can also substitute 1 cup of buttermilk and omit the vinegar.
White Vinegar: Mixing white vinegar (or lemon juice) with whole milk and letting it sit for 5 minutes creates an easy buttermilk substitute.
Eggs: 2 large eggs – I always use pasture raised!
Salted Butter: 1 stick (1/2 cup) of butter, melted & cooled. You can try substituting a neutral oil, such as avocado oil, but I haven’t tested it so I can’t confirm the results.

For the Mix-Ins:

Finely Grated Zucchini: You’ll need about 1.5 cups of lightly packed, grated zucchini which is approximately equal to 1 medium zucchini. No need to squeeze out the liquid, it will provide extra moisture to prevent this cornbread loaf from getting dry.
Shredded Sharp Cheddar Cheese: Feel free to shred it yourself or use pre-shredded.
Chopped Chives: Cheddar and chives pair so well together!

ingredients for gluten-free savory zucchini cornbread loaf

How To Make this Savory Zucchini Cornbread Loaf

Get Prepared:

First, preheat your oven to 350F. Then, grease your loaf pan and optionally, line it with parchment paper. I like adding the parchment paper because it allows me to easily pick the loaf up and out of the pan once it’s done baking.

Prepare the “Buttermilk”:

Next, in a liquid measuring cup or medium-sized bowl, mix together the whole milk and vinegar. Let it sit for at least 5 minutes. It will curdle slightly and mimic buttermilk. If you have buttermilk on hand, you can certainly swap that in and omit the vinegar.

Whisk together Dry Ingredients:

Meanwhile, add all dry ingredients to a large bowl and whisk until combined. If you have access to a digital kitchen scale, I highly recommend using it to measure out the dry ingredients – it will give you the most accurate results. However, if you don’t have one, you can use the spoon & level method for measuring.

Whisk together Wet Ingredients & Pour into Dry Ingredients:

In another large bowl, add all of the wet ingredients, including the homemade “buttermilk.” Whisk until smooth. Then, pour wet ingredients into the dry ingredients and stir with a spatula. You don’t want to mix it completely – stop when there’s still plenty of flour visible.

Fold in Zucchini, Cheddar & Chives:

Next, add in the zucchini, cheddar and chives and stir with the spatula until fully incorporated and no flour remains visible. Do not over-stir! The batter will be pretty thick.

gluten-free savory zucchini cornbread loaf batter in mixing bowl with spatula

Pour into Loaf Pan & Bake:

Now, pour batter into prepared loaf pan and spread out evenly. Transfer to the pre-heated oven and bake for 1 hour. Remove loaf from the oven and allow it to cool slightly before cutting into slices. Enjoy as is or with a bit of butter!

gluten-free savory zucchini cornbread loaf in loaf pan before baking

gluten-free savory zucchini cornbread loaf in loaf pan after being baked

What’s the Secret to a Moist Cornbread Loaf?

The cornbread you’re used to might be dry, but this savory zucchini cornbread loaf certainly is not! And even though this cornbread loaf is gluten free, it’s still incredibly moist and delicious. Here are a few secrets:

Don’t Over-Mix the Batter: If you stir the batter too much, your cornbread loaf will turn out dense and won’t have that beautiful peaked top. That’s why we add in the mix-ins when there’s still plenty of flour remaining.
Use Enough Wet Ingredients: You want to ensure that there’s plenty of liquid and fat-containing ingredients, in comparison to dry ingredients. So although 1 stick of butter may sound like a lot, please don’t add any less or you’ll end up with a dry cornbread loaf!
Add in Grated Zucchini: In many zucchini bread recipes, it’ll instruct you to squeeze out the excess liquid. But we’re not doing that here…that excess liquid will help add moisture to the cornbread loaf! Plus, you get an extra serving of veggies in without even tasting them.

Can I Omit the Cheddar Cheese?

I did test this savory zucchini cornbread loaf without the cheddar cheese and it still turned out delicious! Of course, I’m partial to the recipe as originally written, but you can certainly omit the cheese if need be.

To make this recipe fully dairy-free, omit the cheese, substitute vegan butter (I like Country Crock Plant Butter) and substitute an unflavored, unsweetened, high-fat non-dairy milk. If you use one that’s super watery (like traditional almond milk), then you run the risk of the cornbread loaf coming out dry!

How to Serve this Savory Zucchini Cornbread Loaf:

I highly recommend enjoying a slice or two of this savory zucchini cornbread loaf while it’s still warm! Allow it to cool down slightly, but then dig in! It’s delicious on it’s own and even better with a little salted butter on top. Another yummy option would be to drizzle on a bit of honey (normal or hot honey) for that sweet and savory flavor.

Of course, nothing pairs better with cornbread than chili. This recipe is one of my favorites in the winter – just omit the cornbread topping and instead serve it with a slice of this cornbread loaf!

gluten-free savory zucchini cornbread loaf on wooden cutting board and a slice with a pat of butter laying in from of it

How Should I Store Leftover Savory Zucchini Cornbread Loaf?

This savory zucchini cornbread loaf is best eaten fresh! However, after it’s cooled down, you can store leftovers wrapped up or in an airtight container at room temperature for about 3 days. As cornbread typically does, it will dry out slightly. But, you can revive it by gently microwaving it and adding some butter on top 🙂

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Baked Good Recipes?

5 from 6 votes

Savory Zucchini Cornbread Loaf (Gluten Free)

This Savory Zucchini Cornbread Loaf is a delightful twist on traditional cornbread, with sharp cheddar cheese and fresh chives in each bite! It's fully gluten-free yet incredibly moist and packed with nutrients. Enjoy a slice warm from the oven with a little butter or have it as a hearty side…you can't go wrong!

Servings slices

Prep Time 15

Cook Time 1

Total Time 1 10

Equipment

loaf pan
parchment paper (optional)
medium bowl
2 large bowls
whisk
spatula
grater
cutting board
knife