With the bounty from our garden, I had to come up with ways to use up all the zukes before they died. Here’s an excellent, easy zucchini cornbread recipe (works well as plain cornbread, too).
- 1 x large zuke (grated)
- 1½ cups flour (I like to do a mix of wholewheat and all-purpose)
- ¾ cup cornmeal/polenta
- ½ cup white sugar
- 1 tsp baking powder
- ½ tsp bicarb (baking soda)
- pinch of salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup buttermilk (I’ve also done this with regular milk and it’s worked out fine – just make sure you have less zuke as it can be a bit too wet)
- 175 ml canned whole kernel corn (drained)
1. Preheat your oven to 350F/180C. Grease & flour a 9x5x3-inch loaf pan.
2. Grate your zuke and then mix in 1 tablespoon of the sugar and place in a colander. Drain well (for about 1/2 hr or so). If it’s a very watery zuke, then squeeze out any excess water by placing in a kitchen towel.
3. Whisk together the flour, sugar, cornmeal, baking powder, bicarb and salt.
4. In a smaller bowl, whisk together the butter, eggs and milk/buttermilk. Add the zuke and corn kernels to the butter mixture and then add the wet ingredients to the flour mixture.
5. Stir the dry ingredients in very gently until the flour is fully mixed in.
6. Pour the batter into your loaf pan and bake for about an hour (until a tester comes out clear). Pop out of the pan onto a drying rack. Best served warm with a little bit of butter and a hearty bean soup or chili.