Zucchini Cornbread

Summer is in full swing, which means lots of fresh produce!  I hope you’re taking advantage of farmer’s markets in your area, your own garden, or if those don’t appeal to you, at least look for the produce sales at the grocery store; the in-season produce is usually the best price.  We’ve been blessed this year with a productive garden, and it’s been fun to be creative with how to use all of our vegetables.  I hope to be able to share some great tomato recipes with you soon.  First, I have to learn how to can them; this is on my to-do list for the weekend.  Wish me luck!

Today, though, I have a zucchini recipe for you.  This recipe is one I had pinned almost a year ago, and gave it a try one night with some homemade soup.  It’s delicious.  Cornbread has always been a favorite of mine, and this didn’t disappoint; there’s just a bit of crunch on the edges and a moist texture inside.  Wondering how to get your kids to eat more veggies?  Just throw some zucchini into bread or cake and they will most likely eat it without even knowing.  My girls drizzled honey over theirs and devoured it. The original recipe {cited below} also included wheat flour, but I thought it was fine without.

Zucchini Cornbread
1/2 cup unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini, shredded {equaling about 2 cups}
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup cornmeal

Melt butter in a saucepan over medium-high heat.  Cook until butter on the bottom of the pan turns a golden brown color, about 3 minutes.  Set aside and cool.  Whisk in eggs and buttermilk.  Add shredded zucchini and stir until blended.   Add remaining ingredients and stir until combined.  The mixture will be very thick.  Place in a greased 9x5x3 inch pan, and place in a preheated 350F oven.  Bake 55-65 minutes, until golden brown and knife inserted in center comes out clean.  Cool in pan about 10 minutes, and then cool on a rack.

source: slightly adapted from  Epicurious