Monday, September 5, 2011

Zucchini Cornbread

I'll admit that I was sceptical about this recipe. Zucchini in cornbread? Really? But the picture looked so good. And when the hubby brought zucchini home from work one day, I decided it was time to try it.

Oh wow. It is soooooo good. I don't think I'll be able to make regular zucchini bread again. (And just look how beautiful it is!)
You start with browned butter again. This time I think I got it just right - wait until it's all melted, then let it cook another 3 minutes. Perfect.
While that's cooling, you grate up the zucchini. I think the grater is my favorite KitchenAid attachment. So fast, so easy, minimal clean-up. *love*
When the butter has cooled off, add the eggs and buttermilk. If the butter isn't completely cooled, pour the egg/buttermilk mixture into the butter in a very slow stream with one hand, while whisking with the other hand. That way the eggs won't cook when they hit the warm butter. Then mix in the zucchini.
Mmm, look at all those green veggies in there! Next comes the dry ingredients - I love that this has both regular flour and whole-wheat flour. And cornmeal. It adds such a great texture!
Into a greased loaf pan... and then topped with a few reserved thin slices of zucchini for decoration.
Absolutely perfect the first time. And I have another zucchini left, so guess what I'll be making again today!

Zucchini Cornbread
adapted from bon appetit

1/2 cup unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cornmeal

Position a rack in the middle of oven and preheat to 350°. Grease a 9x5x3" loaf pan.

Melt butter in a small saucepan over medium-high heat. Continue cooking until butter at bottom of pan turns golden brown, about 3 minutes. Pour butter into a medium bowl. Set aside and let cool.

Trim zucchini ends. Thinly slice 3-5 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Whisk eggs and buttermilk into butter. Add zucchini and stir until well-blended.

Sift both flours, sugar, baking powder, salt and baking soda into large bow. 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 on top of batter down center in a single layer.

Bake bread 55-65 minutes until golden and a tester comes out clean. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

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