Zucchini Cornbread

The first time I made this, I left out the sugar, and the lack was obvious. Include the sugar, and oh my: a crispy crust and moist bread inside. It's a new favorite! Note that the zucchini slices on top are a beautiful garnish, but if they are thick they do result in a soggy half inch or so underneath. I'm going to try for paper-thin slices next time, or just skip them altogether.

Print

Zucchini Cornbread

Slightly adapted from Brown Eyed Baker
Yields one loaf

1 medium zucchini (about 10 oz or 2 c shredded)
3/4 c all-purpose flour
3/4 c whole wheat flour (or 1 1/2 c total flour)
3/4 c cornmeal
1/2 c sugar
1 teas baking powder
1/2 teas baking soda
3/4 teas salt
1/2 c unsalted butter, melted and cooled
2 eggs
1/2 c buttermilk

Preheat oven to 350F. Grease and flour a loaf pan (original recipe called for 9x5; I used 8x4 and it worked well).

If you'd like the garnish, thinly slice 3-5 rounds from one end of the zucchini. Shred the remaining zucchini, toss with 1 T sugar, and place in a colander. Allow to drain for 30 minutes, then squeeze in paper towels to dry.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the butter, eggs, and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.

Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55-65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely.