Zucchini Cornbread

Last night I was checking some of my blogs and saw this recipe that Lauren posted for Zucchini Cornbread.  My mom is in town this weekend, and I knew we were going to the farmer's market this morning to get a bunch of vegetables for dinner tonight, so I added zucchini to the list.  This morning we were able to get a huge zucchini for only .25 cents!  I really wish I had taken a picture of it before I cut it in half, because it was massive!

But back to the recipe...I had all of the ingredients needed except the buttermilk, but did you know you can make your own buttermilk with just regular milk and vinegar?  Just mix one tablespoon of vinegar for every cup of milk, and let it sit for about 10 minutes.

You could smell this baking after about 10 minutes, and it smelled so yummy!  And when it was all done, it did not disappoint!  It was super moist and not gritty, like some cornbread can be.  If you're thinking that zucchini and and cornbread sound like an odd combination, you don't really taste the zucchini; it just taste like a mild cornbread.  I put honey on half of one of my slices, and it made it even better.  Trust me, this one is worth a try!

Zucchini Cornbread

Ingredients

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 whole wheat flour  *all-purpose will work too
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup cornmeal

Directions 

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.