ZUCCHINI CORNBREAD

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Zucchini Cornbread image

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

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

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.

Laylo Baymuradova
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This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.


Shafqat Uthmanzi
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I love this cornbread! It's so moist and flavorful. The zucchini adds a nice sweetness and texture.


Abdullahbest0 Abdullahbest0
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This cornbread is a great way to use up leftover zucchini. It's also a delicious and easy side dish.


Jorge Monkey
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I made this cornbread for a party and everyone loved it. It was a great addition to the spread.


Moses Alice Roseline
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This cornbread is delicious! It's moist and flavorful, and the zucchini adds a nice touch of sweetness.


James Deihl
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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
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This cornbread is so easy to make and it's always a crowd-pleaser.


Cathy James
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I made this cornbread for a potluck and it was a huge success! Everyone loved it and asked for the recipe.


Azeem awan
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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
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I love this cornbread! It's so moist and flavorful. The zucchini adds a nice sweetness and texture.


Mj Wire
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This cornbread is a great way to use up leftover zucchini. It's also a delicious and easy side dish.


Diana Roman
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I made this cornbread for a party and everyone loved it. It was a great addition to the spread.


Taati Viviana
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This cornbread is delicious! It's moist and flavorful, and the zucchini adds a nice touch of sweetness.


Violeta Cruz
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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
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This cornbread is so easy to make and it's always a crowd-pleaser.


Saqib wali
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I love how moist and flavorful this cornbread is. The zucchini adds a nice sweetness and texture.


Queen Elizabeth
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This is the best cornbread recipe I've ever tried! It's so easy to make and always turns out perfect.


Clara
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I made this cornbread for a potluck and it was a huge success! Everyone loved it and asked for the recipe.


Muquel E
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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.