Tuesday, September 16, 2014

Zucchini Corn Bread - Bon Appetit



Zucchini Corn Bread (adapted from Bon Appetit)


Ingredients:



1/2 cup oil

2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 1/2 cups gluten-free flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal


Method:



Position a rack in the middle of oven and preheat to 350°.Greaser a 9 x 5 x 3" loaf pan.



Combine eggs, oil and buttermilk.



Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. 



Coarsely grate remaining zucchini. 



Add to bowl with butter mixture and stir until well blended.



Sift  flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. 


Add zucchini mixture; fold just to blend (mixture will be very thick). 

Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Store airtight at room temperature.


Linked to:  Full Plate Thursday    Poor and Gluten Free     Gluten-Free Fridays       Foodie Friday       Weekend Social Link Part    Foodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge         Eat Create Party       Saturday Night Fever                 Weekend Retreat               Weekend Potluck               Foodie Friday with the Seaman Mom             Best of the Week              Savoring Saturdays          Strut Your Stuff Saturday                   Super Saturday        Real Food Recipe Round Up           Mix it up Monday            Clever Chicks Blog Hop
See Ya at the Gumbo 

6 comments:

  1. Very moist and delicious! Zucchini and corn..great ingredients.

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  2. What a great bread, we just love corn bread! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  3. This looks like the perfect way to use the end of Summer corn and zucchini! :) Thanks so much for partying at Freedom Fridays - I've pinned this and I have it scheduled to share on my FB page! :)

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  4. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!

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  5. Zucchini Bread is great as is Corn Bread.......I can only imagine how delicious the combination of the two is. Can't wait to try it. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  6. I agree with Jamie. What a good recipe for using summer corn and zucchini. I like corn bread that has "stuff" added to it.

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