Zucchini Cornbread


1/2 Cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 Cup buttermilk
1 large zucchini (about 10 ounces)
1 Cup all-purpose flour
1/2 Cup whole wheat flour
1/4 Cup sugar
1/4 Cup Granulated Honey
1 tsp baking powder
3/4 tsp Fine Sea Salt
1/2 tsp baking soda
3/4 Cup cornmeal


Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3″ loaf pan.

Slice the ends off the zucchini, and make about 6 – 10 thin slices (to decorate the top of the loaf before baking). Set slices aside.

Melt the 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape liquified butter into a medium bowl. Set aside and let it cool. After butter has cooled, whisk in the eggs and buttermilk.

Coarsely grate remaining zucchini, (may also use a food processor). Add to bowl with butter mixture and stir until well blended.

Sift together both whole wheat and all-purpose flours, sugar, granulated honey, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal.

Add zucchini mixture; fold just to blend. 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, about 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Enjoy with Maple Butter or Honey Butter!