For a printer friendly version of this recipe, click here.
I love cornbread…and I have a whole lot of zucchini in the garden, so this recipe I came across in Bon Appetit certainly was right up my alley…hope it’s something that you will enjoy as much as we do…great for breakfast!
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 & let cool. Whisk in eggs & buttermilk.
Trim zucchini ends. Thinly slice five (1/8”) rounds from 1 end of zucchini & reserve for garnish. Coarsely grate remaining zucchini. Add to the bowl with butter mixture & stir until well blended.
While the butter is cooling, sift both flours, sugar, baking powder, salt & baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan & smooth top. Place reserved zucchini slices atop batter down the centre in a single layer.
Bake bread until golden & 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.
NB: Can be made one day ahead. Store airtight at room temperature.