Zucchini Cornbread:

This recipe makes one 9× 5 loaf to serve about 8-10; if we don’t have time this cooking session, feel free to mix this up at home.

• 1/2 cup (1 stick) butter, plus more for the pan
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal (preferably stone-ground)
• 3 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 small zucchini, about 3-4 ounces
• 1/2 cup of whole corn

 

1. Preheat the oven to 350F and butter a 9x5x3 inch loaf pan. 
2. Melt the remaining 1/2 cup butter.  Set aside to cool. 
3. Once cool, whisk in the buttermilk and the eggs. 
4. Trim the zucchini ends.  Thinly slice 5 1/8-inch rounds from one end of the zucchini and set aside for garnish.  Grate the remaining zucchini.  
5. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda into a large bowl. 
6. Whisk flour mix into the bowl with the butter mixture and stir to combine well, but don’t over mix.
7. Add the zucchini and corn. Fold gently, just until evenly moist and there are no pockets of dry flour mixture.  The batter will be thick. 
8. Transfer the batter to the buttered pan and smooth the top.  Arrange the reserved zucchini slices atop the batter, down the center in a single layer. 
9. Bake the bread until golden and a tester inserted into the center comes out clean, 35 to 45 minutes.  Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely

Approximate Nutrition Values
Servings: 8          Serving Size: 1/8 Loaf
Amount per serving:      
Calories:                             277
Total Fat              13.7g   
Saturated Fat 7.9g 
Cholesterol         78mg    
Sodium                 351mg  
Total Carbohydrate 33.5g            
Dietary Fiber 1.9g  
Total Sugars 4.8g   
Protein                6g          
Vitamin D            12mcg  
Calcium                64mg   
Iron                      2mg