• Susie Csorsz Brown

Zucchini Cornbread

It's probably about that time of year when you are wondering what ELSE you could possibly make with zucchini, right? Are your neighbors leaving it on your doorstep? Don't run! This is a great way to enjoy it; this recipe doubles easily and well so you can use up even more of those lovely squash!


This is a minimally sweet cornbread, flecked with green (and gold if you are using summer squash). It is also whole grain, so that's a win in the nutrition department! Once fully cooled, you can slide the loaf into the freezer for later.


My boys love this toasted with a little butter. Or a thin slice of cheese. Or tomato tapenade. Or with salad. Or with a bowl of tomato soup. Or ... we really just love this one.


Zucchini Cornbread


yield: 1 large loaf

Prettiest cornbread you'll make!

Ingredients


1/2 cup (1 stick) unsalted butter plus more for pan

2 large eggs lightly beaten

1/2 cup buttermilk

1 large zucchini (or summer squash or combination(about 13 ounces)

1 1/2 cup whole wheat

1/4 cup sugar

1 teaspoon baking powder

1/2 tsp baking soda

3/4 teaspoon fine sea salt

1/2 tsp ground pepper

3/4 cup medium-grind cornmeal

coarse salt, for sprinkling on top


Directions


Preheat to 350°. Line a 9 x 5 x 3" loaf pan with foil or parchment. Set aside.


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 large bowl. Set aside and let cool slightly. Whisk in buttermilk. Add eggs one at a time. Whisk well.


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.


On top of the mixture in the bowl, add flour, sugar, baking powder, salt, pepper and baking soda into a large bowl. Whisk in cornmeal. The batter will be very thick. Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter in a decorative pattern. Sprinkle with coarse salt, if desired.


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. Enjoy!

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