Too many zucchini’s? Zucchini’s growing TOO BIG? Yes, I was gifted several very large zucchini’s early in summer, as well as some corn.
I was craving cornbread, and for some reason, I thought zucchini cornbread sounded like a really great idea. I searched the internet, and lo and behold, I was not the first person to think that this would be a good idea.
I decided to follow the recipe from Bon Appetit (July 2011- via Epicurious website), as their recipes are tried and tested. This turned out really good. My husband thought that they needed more salt, I suggested once he put some butter on the muffin, it would be perfect!
Even more perfect, next time, would be some zesty Lime Chile Butter! Hmmm… getting hungry….
However, I did not brown the butter as directed in the original recipe, but simply melted my butter in the microwave….
- ½ cup (1 stick) unsalted butter, plus more for pan (unless using muffin liners)
- 2 large eggs, lightly beaten
- ½ cup buttermilk
- 1 large zucchini (about 10 ounces or 2 ½ cups, grated)
- 1 ½ cups stone-ground cornmeal
- 1 cup all-purpose flour
- ½ cup sugar (or down to 1/3 cup, to taste)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt or ¾ teaspoon table salt
- Position a rack in the middle of a 350 preheated oven, and line a muffin pan with cupcake liners, or lightly grease the cups or cooking spray. Or, lightly grease a 9x5x3 inch loaf pan.
- Trim ends from zucchini. Grate zucchini using medium grating holes. Place grated zucchini in a bowl or strainer. Sprinkle with 1 tablespoon of the sugar and toss thoroughly with the zucchini. Let sit for about 5 minutes while assembling remaining ingredients. The sugar will draw excess water from the zucchini, preventing the bread from being too dense. After 5 to 10 minutes, squeeze the grated zucchini with your hands (or a towel, but that’s not really necessary) to remove the excess liquid.
- Melt butter in microwave or in a small saucepot on stove. Let cool, and add butter to buttermilk and eggs in a medium bowl.
- In a separate small bowl, combine all dry ingredients. Mix well.
- Combine the wet and dry ingredients, and fold in to mix well. Add the squeezed zucchini and use a rubber spatula to gently fold into the batter.
- Divide batter among muffin pan, or fill a prepared loaf pan. This is a very dense batter, and will take a little longer than your normal cornbread, about 25 to 30 minutes for muffins.
- NOTE: The comments on the original recipe for the loaf said it took up to 80 minutes for some. The original recipe did not call for draining the zucchini with the sugar.
To see the original recipe, it can be found here: http://www.epicurious.com/recipes/food/views/Zucchini-Cornbread-366395