Savory Zucchini Cornbread Loaf (Gluten Free)

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

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

Ingredients

For the Dry Ingredients:

1.5 cups gluten free 1-to-1 flour (185g)*
1.5 cups gluten free medium-grind cornmeal (194g)
½ cup cane sugar (90g)
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt

For the Wet Ingredients:

1 cup whole milk at room temperature (8oz)**
1 tbsp white vinegar (or lemon juice)**
½ cup salted butter melted & cooled (113g)
2 large eggs at room temperature

For the Mix-Ins:

1.5 cups finely grated zucchini (from about 1 medium zucchini, 200g)
1 cup shredded sharp cheddar cheese (about 3.5-4oz)***
¼ cup chopped chives

Instructions

First, preheat your oven to 350F. Then, grease your loaf pan and optionally, line it with parchment paper.
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.
1 cup whole milk, 1 tbsp white vinegar
Meanwhile, add all dry ingredients to a large bowl and whisk until combined.
1.5 cups gluten free 1-to-1 flour, 1.5 cups gluten free medium-grind cornmeal, ½ cup cane sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
In another large bowl, add all of the wet ingredients, including the homemade "buttermilk." Whisk until smooth.
½ cup salted butter, 2 large eggs
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.
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.
1.5 cups finely grated zucchini, 1 cup shredded sharp cheddar cheese, ¼ cup chopped chives
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!

Video

Notes

GENERAL NOTE: I highly recommend using a digital kitchen scale for the most accurate results. If you don't have one, just be sure to use the spoon & level method to measure the flour and cornmeal.

*NOTE: My favorite brands of gluten free 1-to-1 flours are Bob's Red Mill and King Arthur Flour. Make sure that the blend you're using contains xanthan gum.

**NOTE: Mixing together whole milk and an acid (vinegar or lemon juice) mimics the texture and taste of buttermilk. You can of course substitute 1 cup of buttermilk instead, if you have it on hand.

***NOTE: I did test this without the cheddar as well and it's still delicious, so you can omit. To make this fully dairy free, substitute vegan butter (I like Country Crock Plant Butter) and use a high-fat, unsweetened non-dairy milk.

Calories: 291kcal

Course: Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: Bread, Cheddar, Chives, Cornbread, Gluten Free, Loaf, Vegetarian, Zucchini

Nutrition