Zucchini Cornbreadby Rory
You've probably made or had zucchini bread before, but have you tried zucchini cornbread? Give it a try and let us know what you think!
1/2 C. Unsalted Butter + More for the Pan
2 Large Eggs, Lightly Beaten
1/2 C. Buttermilk
1 Large Zucchini (Approximately 10 oz.)
1 C. All-Purpose Flour
1/2 C. Whole Wheat Flour
1/4 C. Granulated Sugar
1/4 C. Honey, Granulated
1 tsp. Baking Powder
3/4 tsp. Sea Salt, Fine
1/2 tsp. Baking Soda
3/4 C. Cornmeal
Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3″ loaf pan.
Slice the ends off the zucchini, and make about 6 – 10 thin slices (to decorate the top of the loaf before baking). Set slices aside.
Melt the half cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape liquified butter into a medium bowl. Set aside and let it cool. After butter has cooled, whisk in the eggs and buttermilk.
Coarsely grate remaining zucchini by hand or with a food processor. Add to bowl with butter mixture and stir until well blended.
Sift together both whole wheat and all-purpose flours, sugar, granulated honey, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal.
Add zucchini mixture; fold just to blend. Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down the center in a single layer.
Bake bread until golden and a tester inserted into center comes out clean, about 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.