Zucchini Cornbread | view more Recipe

Zucchini Cornbread

  • '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'

  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
  16. Place reserved zucchini slices atop batter down center in a single layer
  17. Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes
  18. Let cool in pan 10 minutes
  19. Remove from pan; let cool completely on a wire rack
  20. DO AHEAD: Can be made 1 day ahead
  21. Store airtight at room temperature