Zucchini Buttermilk Cornbread, Cutting Board, Bone Handled Knife

Zucchini Buttermilk Cornbread

I love cornbread and I’ve a whole lot of zucchini in the garden, so when I came across this recipe in Bon Appetit, it was right up my alley.  I hope it’s something that you will enjoy as much as we do.  We like it for breakfast too, lightly toasted served alongside an egg and perhaps some bacon or sausages.

Makes 1 Loaf

1/2 cup unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 oz.)
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
3/4 tsp. fine sea salt
1/2 tsp. baking soda
3/4 cup medium-grind cornmeal (preferably organic)

Set the oven rack in the middle of the oven.

Preheat oven to 350 F.

Either spray with non-stick cooking spray or grease a 9 x 5 x 3” loaf pan with butter.

Melt the 1/2 cup of 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 the butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

While the butter is cooling, sift both flours, sugar, baking powder, salt and  baking soda into a large bowl. Whisk in cornmeal.

Trim zucchini ends. Thinly slice five (1/8”) rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to the bowl with butter mixture and stir until well blended.  Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down the centre in a single layer.

Bake bread until golden and a tester inserted into the centre comes out clean, 55 – 65 minutes (check at 45 minutes). Let cool in the pan for 10 minutes. Remove from the pan; let cool completely on a wire rack.

Helpful tip: Can be made one day ahead. Store airtight at room temperature. 


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