ZUCCHINI CORNBREAD
Provided by Sara Dickerman
Categories Bread Brunch Side Bake Fourth of July Picnic Thanksgiving Kid-Friendly Graduation Backyard BBQ Zucchini Fall Summer Family Reunion Shower Potluck Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
- Melt 1/2 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 butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
- Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
- Sift both flours, sugar, baking powder, salt, and 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 and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
- Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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Laylo Baymuradova
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.
Shafqat Uthmanzi
[email protected]I love this cornbread! It's so moist and flavorful. The zucchini adds a nice sweetness and texture.
Abdullahbest0 Abdullahbest0
[email protected]This cornbread is a great way to use up leftover zucchini. It's also a delicious and easy side dish.
Jorge Monkey
[email protected]I made this cornbread for a party and everyone loved it. It was a great addition to the spread.
Moses Alice Roseline
[email protected]This cornbread is delicious! It's moist and flavorful, and the zucchini adds a nice touch of sweetness.
James Deihl
[email protected]I've made this cornbread several times and it's always a hit. It's a great way to use up zucchini from the garden.
Muhammad Safi
[email protected]This cornbread is so easy to make and it's always a crowd-pleaser.
Cathy James
[email protected]I made this cornbread for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Azeem awan
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.
Mohammad. Mohin uddin
[email protected]I love this cornbread! It's so moist and flavorful. The zucchini adds a nice sweetness and texture.
Mj Wire
[email protected]This cornbread is a great way to use up leftover zucchini. It's also a delicious and easy side dish.
Diana Roman
[email protected]I made this cornbread for a party and everyone loved it. It was a great addition to the spread.
Taati Viviana
[email protected]This cornbread is delicious! It's moist and flavorful, and the zucchini adds a nice touch of sweetness.
Violeta Cruz
[email protected]I've made this cornbread several times and it's always a hit. It's a great way to use up zucchini from the garden.
Saubhagya Boudhacharya
[email protected]This cornbread is so easy to make and it's always a crowd-pleaser.
Saqib wali
[email protected]I love how moist and flavorful this cornbread is. The zucchini adds a nice sweetness and texture.
Queen Elizabeth
[email protected]This is the best cornbread recipe I've ever tried! It's so easy to make and always turns out perfect.
Clara
[email protected]I made this cornbread for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Muquel E
[email protected]This zucchini cornbread was a hit with my family! It was moist and flavorful, and the zucchini added a nice sweetness. I will definitely be making this again.