Palmetto Cafe Blue Corn Zucchini Bread
2019-05-15- Course: Side Dish
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- Yield : 6 to 8 servings
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 15m
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Ingredients
- Nonstick cooking spray
- 187 grams (6 2/3 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 94 grams (3 1/4 ounces) coarse blue cornmeal
- 283 grams (10 ounces) zucchini
- 100 grams (3 1/2 ounces) unsalted butter
- 100 grams (3 1/2 ounces) sugar
- 2 eggs
- 121 grams (4 1/4 ounces) buttermilk
Method
Step 1
Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.Â
Step 2
Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the cornmeal to the dry mix, and whisk together.Â
Step 3
In a separate bowl, use a cheese grater to shred the zucchini.Â
Step 4
In a large bowl, microwave the butter until melted. Whisk in the sugar, eggs and buttermilk (in that order), until evenly mixed. Use a rubber spatula to fold in the zucchini.Â
Step 5
Sift the dry ingredients into the wet ingredients. Some larger pieces of cornmeal won't fit through the sifter; add those larger pieces after sifting, and fold into the batter.Â
Step 6
Pour the batter in the prepared pan and bake until a bamboo skewer inserted in the center comes out clean, about 30 minutes.Â
Step 7
Cool the bread for about 15 minutes, then turn out of the loaf pan and set on a wire cooling rack to avoid a soggy bottom. Cool the bread completely, then cut and serve.Â