Recipe courtesy of Palmetto Cafe
Episode: Sweetlandia
Print
Total:
1 hr 15 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Nonstick cooking spray
  • 187 grams (6 2/3 ounces) all-purpose flour 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 3/4 teaspoon salt 
  • 94 grams (3 1/4 ounces) coarse blue cornmeal 
  • 283 grams (10 ounces) zucchini 
  • 100 grams (3 1/2 ounces) unsalted butter 
  • 100 grams (3 1/2 ounces) sugar 
  • 2 eggs 
  • 121 grams (4 1/4 ounces) buttermilk 

Directions

Special equipment: a 9-by-5-inch loaf pan

Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.

Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the cornmeal to the dry mix, and whisk together.

In a separate bowl, use a cheese grater to shred the zucchini.

In a large bowl, microwave the butter until melted. Whisk in the sugar, eggs and buttermilk (in that order), until evenly mixed. Use a rubber spatula to fold in the zucchini.

Sift the dry ingredients into the wet ingredients. Some larger pieces of cornmeal won't fit through the sifter; add those larger pieces after sifting, and fold into the batter.

Pour the batter in the prepared pan and bake until a bamboo skewer inserted in the center comes out clean, about 30 minutes.

Cool the bread for about 15 minutes, and then turn out of the loaf pan and set on a wire cooling rack to avoid a soggy bottom. Cool the bread completely, then cut and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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