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Zucchini Cornbread

I feel like I have been in a bit of a rut lately. Looking back through the last couple of weeks, I can see that this isn’t entirely true, not as far as posting is concerned, but that doesn’t change the way I feel.

I think it’s because of the seasons. It’s the end of summer and the end of the summer season means cooler days and heartier meals. Some of my favorites – grilled corn on the cob, for example – are approaching their inevitable disappearance from my table. This means that I’ve been doing quite a bit of repetitious eating.

I can’t hang onto the old favorites forever, particularly when it is darn hard to get ahold of fresh corn on the cob in the middle of winter, so some new favorites are just beginning to make an appearance. This cornbread fuses the changing of the seasons.

I love cornbread because it’s a bit hearty and a bit sweet. This one is very moist due to the inclusion of shredded zucchini, which I know is still prevalent in people’s gardens. The buttermilk and molasses make this bread taste sweet and buttery. Serve it on the side of a hearty winter stew or with butter and jam along side of something grilled.

Zucchini Cornbread
1 cup all purpose flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 t salt
1/4 cup brown sugar
1 cup buttermilk
1 egg
1 egg white
2 tbsp molasses
3 tbsp butter, melted
1 cup shredded zucchini, with extra moisture squeezed out

Preheat oven to 400F. Lightly grease an 8inch square baking pan.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and brown sugar.
In a medium bowl, whisk together buttermilk, egg, egg white, molasses and melted butter until smooth.
Pour buttermilk mixture into the flour mixture. Stir until just combined, add the zucchini and stir to evenly distribute. Pour batter into prepared pan and spread evenly.
Bake for 25-30 minutes, until a tester comes out clean and the bread springs back when lightly pressed.
Allow it to cool in the pan for 10 minutes, then remove the bread to a wire rack.
Makes 9 pieces.

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8 Comments
  • Cathy
    September 24, 2005

    yum, and I have some leftover buttermilk!

  • Alanna
    September 25, 2005

    Hey Nic — great-looking cornbread. FYI, it’s featured in this week’s round-up over at A Veggie Venture where we cook a vegetable in a new way every single day. Thanks for the inspiration! This one made my ‘bookmarks’ too! Alanna

  • Nic
    September 26, 2005

    Cathy – “Leftover buttermilk” is a very useful phrase. =)

    Ak – Thanks for featuring me! I love the veggie roundup!

  • Elizabeth Swigar
    September 12, 2010

    Lovely! This recipe came out excellent, and I used up some of the mountain of zucchini I have. Thank you!

  • Jade
    February 18, 2012

    This recipe is great! I love cornbread but have always stuck to the same old recipe. I used honey instead of molasses and it turned out deliciously. Thanks!

  • […] Adapted from Baking Bites. […]

  • […] I found a couple of cool looking recipes through the Baking Bites site, namely Zucchini Cookies and Zucchini Cornbread.  They both look really simple and pretty […]

  • […] Baked Goods: Zucchini is the perfect addition to baked good recipes, it adds and retains moisture. Carrots add color and sweetness. Baked goods consume a large volume of the produce and can be frozen to enjoy at a later date. Zucchini can be highlighted in cookies, cakes, muffins, and even corn bread. […]

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