Recipe courtesy of Palmetto Cafe

Palmetto Cafe Blue Corn Zucchini Bread

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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 


Special equipment:
a 9-by-5-inch loaf pan
  1. Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.
  2. Sift the flour, baking powder, baking soda and salt into a medium bowl. Add the cornmeal to the dry mix, and whisk together.
  3. In a separate bowl, use a cheese grater to shred the zucchini.
  4. 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.
  5. 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.
  6. Pour the batter in the prepared pan and bake until a bamboo skewer inserted in the center comes out clean, about 30 minutes.
  7. 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.