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Zucchini Cornbread

Yields1 ServingPrep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

 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
1

Position a rack in the middle of oven and preheat to 350°F.

2

Butter a 9x5x3" loaf pan.

3

Melt 1/2 cup butter in a small saucepan over medium-high heat.

4

Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes.

5

Scrape butter into a medium bowl.

6

Set aside and let cool.

7

Whisk in eggs and buttermilk.

8

Trim zucchini ends.

9

Coarsely grate zucchini.

10

Add to bowl with butter mixture and stir until well blended.

11

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl.

12

Whisk in cornmeal.

13

Add zucchini mixture; fold just to blend (mixture will be very thick).

14

Transfer batter to prepared pan and smooth top.

15

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes.

16

Let cool in pan 10 minutes.

17

Remove from pan; let cool completely on a wire rack.

Nutrition Facts

Serving Size Makes 8 to 10 servings