Recipe courtesy of Palmetto Cafe

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
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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
  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, 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.