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Sunday, September 2, 2012

Zucchini Cornbread

Ladies and gentlemen it is time for you to try your hands at making a cornbread.  Yes, a cornbread.  Not just any kind of cornbread either.  I want you to get ready to make a cornbread that has a very special ingredient.  Zucchini.  That's right ZUCCHINI.
The Browned Eyed Baker offered this recipe earlier this summer.  As soon as I saw it I had to try it right away.  I was so glad that I did as this recipe created a wonderful cornbread that was not only beautiful to the eyes but also beautiful on the taste buds.  This bread is moist and has a perfect crumb texture. I even enjoyed this bread lightly toasted the second and third day.  And it was a great way to sneak in some extra veggies into my dear daughters as they too enjoyed this bread.
Grab that last zucchini in your garden and make this bread!
Zucchini Cornbread
(recipe from Brown Eyed Baker)
1 medium zucchini
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cup sugar + 1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, melted and cooled
2 eggs
1/2 cup buttermilk
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.  Set pan aside.
2. Trim ends of zucchini and cut 6 thin slices off and set aside for garnish.  Shred the remaining zucchini.  Toss grated zucchini with 1 tablespoon sugar and then place in colander and allow to drain for 30 minutes.  After at least 30 minutes, gather drained zucchini in a clean kitchen towel (or a doubled up paper towel) and squeeze out any possible remaining water.
3. In a large bowl combine flour,1/2 cup sugar,  cornmeal, baking powder, baking soda and salt.  Whisk all together and then set aside.
4. In a medium bowl combine melted butter, eggs and buttermilk.  Whisk together.  Add grated zucchini to butter mixture and stir gently to combine.
5. Pour wet ingredients into the flour mixture and stir all together with a rubber spatula until no traces of flour remain.
6. Pour batter into prepared loaf pan and bake for 50-55 minutes. Bread will be golden brown and a tester inserted in the middle will come out clean when done.  Allow bread to cool in pan for 10 minutes before removing from pan to cool further on a wire rack.  Bread can be stored at room temperature and wrapped in plastic wrap for up to 3 days.
Happy Zucchini Cornbread Baking!


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