Delicious Zucchini Cornbread Recipe!
If your garden was anything like ours was this year then you’ve probably got a bunch of 2 foot long zucchinis sitting on your kitchen counter and no idea what to do with them all. I got a little tired of making roasts or putting zucchini on shish kabobs – so my wife and I decided to go on a baking spree and make as many zucchini breads to pass out to friends and family as we could.
Every year we make zucchini bread and it’s one of our favorite fall foods, but this year we discovered a recipe on Epicurious for Zucchini Cornbread and as soon as I took my first bite of this loaf I was in love. The original recipe is by Sara Dickerman of Bon Appetit, but follow along below for a few little adjustments we made.
Here are the ingredients you will need to make 1 9″ loaf:
- 1 stick – unsalted butter
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 large zucchini, shredded – approx. 10 oz. (this depends on the size of your zucchini, this was only about 1/4 of a large zucchini from our garden)
- 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
Preheat your oven to 350°F and butter a 9x5x3″ loaf pan (this is in addition to the stick of butter you will need later).
Melt 1/2 cup butter (1 stick) 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. Make sure your butter is cool before doing the next step, otherwise you’ll end up with scrambled egg tasting bread. Whisk in eggs and buttermilk.
Trim zucchini ends and remove the skin with a peeler. Coarsely grate remaining zucchini – you can cut this or use a food processor. I used a mandolin with a special shredding attachment – I highly recommend the mandolin, it made for very quick work.
Add the shredded zucchini to the bowl with butter mixture and stir until well blended.
Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add in the zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to the prepared 9x5x3″ loaf pan and smooth over the top.
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. Try this recipe out this fall and you won’t be sorry. It would also make a great addition to your table this Thanksgiving. Enjoy!