Ingredients

The following ingredients have 10 Servings
  • 1 medium zucchini (about 10 ounces)
  • 1½ cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter (melted and cooled)
  • 2 eggs
  • ½ cup buttermilk

Instruction

  • Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan; set aside.
  • Trim the ends off the zucchini and thinly slice 3 to 5 rounds from one end of the zucchini and reserve for garnish. Shred the remaining zucchini, toss with 1 tablespoon of granulated sugar and place in a colander. Allow to drain for 30 minutes, then gather it in a clean kitchen towel and squeeze out any excess water.
  • In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the butter, eggs and buttermilk. Gently stir the zucchini into the butter mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain. Pour the batter into the prepared loaf pan and top with the reserved zucchini slices.
  • Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.