Zucchini Cornbread
A moist and hearty cornbread made with fresh zucchini, brown butter, and a blend of all-purpose and whole wheat flours. This rustic loaf features a decorative topping of zucchini slices and has the perfect balance of cornmeal texture and tender crumb.
Ingredients
- •½ cup unsalted butter
- •2 large eggs
- •½ cup buttermilk
- •1 large zucchini
- •1 cup all-purpose flour
- •½ cup whole wheat flour
- •½ cup sugar
- •1 teaspoon baking powder
- •¾ teaspoon fine sea salt
- •½ teaspoon baking soda
- •¾ cup medium-grind cornmeal
Cooking Instructions
- 1.
Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
10 min
- 2.
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 medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
8 min
- 3.
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.
5 min
- 4.
Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
7 min
- 5.
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. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
65 min
