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!)
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.