Zucchini Cornbread
AmericanHardVegetarian

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. 1

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

  2. 2

    Butter a 9x5x3" loaf pan.

  3. 3

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

  4. 4

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

  5. 5

    Scrape butter into a medium bowl.

  6. 6

    Set aside and let cool.

  7. 7

    Whisk in eggs and buttermilk.

  8. 8

    Trim zucchini ends.

  9. 9

    Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish.

  10. 10

    Coarsely grate remaining zucchini.

  11. 11

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

  12. 12

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

  13. 13

    Whisk in cornmeal.

  14. 14

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

  15. 15

    Transfer batter to prepared pan and smooth top.

Cooking Timer

02:09:00
Custom Timer (minutes)

Recipe Info

Prep Time:33 min
Cook Time:96 min
Total Time:129 min
Difficulty:Hard
Servings:6