
Zucchini Cornbread
A delicious american dish. Perfect for vegetarians.
Total Time
129 min
Serves
6
Rating
0.0 (0)
Ingredients
- 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
Instructions
- 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
Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish.
- 10
Coarsely grate remaining zucchini.
- 11
Add to bowl with butter mixture and stir until well blended.
- 12
Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl.
- 13
Whisk in cornmeal.
- 14
Add zucchini mixture; fold just to blend (mixture will be very thick).
- 15
Transfer batter to prepared pan and smooth top.