6 Reviews

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This would be good with soup. Interesting flavor combo.

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SonnyHavens February 22, 2015

We didn't care for this! The only way it was edible was if we put a little bit of honey. Tastes a lot like baking powder. I was wondering with 4 teaspoons of baking powder.

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seal angel January 20, 2015

WOW, what a great recipe! I really enjoyed this veggie twist on cornbread! The onion and zucchini made for a very moist and flavourful bread and the onion and dill were the perfect seasonings. I added a touch of garlic and used a flax egg, but other than that thought everything was perfect. THANK YOU SO MUCH for sharing this true winner with us. Ill definitely make it often again.
Made and reviewed for Everyday is A Holiday Tag Game August 2012.

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Lalaloula September 07, 2012

So good! Makes a beautiful presentation, but most of all it tastes absolutely delicious. Loved the dill along with the zucchini. My DH was impressed because it was so moist -- he went back for seconds (maybe thirds). Will definitely make this cornbread again. Served this with a delicious pot roast and some stewed sunburst tomatoes. Made for Spring PAC, 2012.

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Nancy's Pantry March 21, 2012

We like cornbread, & I'm always happy trying out a new recipe! Yours makes for a wonderfully satisfying treat, & I would change a thing in the recipe! Definitely a keeper of a recipe! Thanks for posting it for us! [Tagged & made in Please Review My Recipe]

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Sydney Mike January 12, 2012

This is a delicious and moist cornbread that was really enjoyed by all. The onion was chopped in the food processor and the zucchini was shredded. I did use melted and cooled coconut oil in lieu of the butter. A sharp cheddar, finely shredded was used. Made for Newest Zaar Tag.

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PaulaG January 02, 2012
Savory Cheddar Zucchini Cornbread