Palmetto Cafe Blue Corn Zucchini Bread

  • Yield : 6 to 8 servings
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 15m
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  • 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


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. 

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. 

Step 3

In a separate bowl, use a cheese grater to shred the zucchini. 

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. 

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. 

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. 

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. 

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