Recipe courtesy of Palmetto Cafe
Recipe courtesy of Palmetto Cafe
Watch how to make this recipe.
Palmetto Cafe Blue Corn Zucchini Bread
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 289 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 308
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 67 mg
- Sodium
- 289 mg
Ingredients
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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, 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.
