Earlier last week we got to pick the first, of now many, zucchini from our garden. I love this time of year because we make lots of recipes with zucchini and yellow squash. Many of our recipes are bread recipes as we really only make them when we have fresh zucchini from the garden. My favorite is the Pineapple Zucchini Bread, but the family normally overrules me as Mom's Zucchini Bread tends to be the #1 favorite. Here are a few of our favorite zucchini bread recipes.
I found this zucchini cornbread recipe from Epicurious on Pinterest and placed it on my I want to make that! board. I love putting recipe ideas in one place so that when I want to try something new, it's available...with pictures! We were cooking some little necks and I decided that cornbread would be a great complement. Remembering that I had saved a Zucchini Cornbread recipe, I went to the board, printed the recipe and started getting my ingredients together.
Instead of making the bread as a normal bread loaf, we like to make our cornbread in 5 inch cast iron skillets. We purchased 8 of them and use them for pancakes, chocolate chip cookies, individual desserts and cornbread. There are a few things I like about the skillets 1. They cook smaller portions in a shorter amount of time. It took 15-20 minutes to cook this cornbread versus the normal 60-70 minutes 2. They are great for individual or shared portions and lastly, 3. They make for a unique serving. When we first saw the skillets, we were having breakfast at the Hartstone Inn in Camden, ME and they served individual blueberry pancakes in them. Not only was the presentation great, the food was amazing!
So, I mixed the ingredients together and into the oven they went. With perfect timing, we got to enjoy zucchini cornbread with sauteed little necks. The cornbread had that nice cornmeal flavor and crunch, but a nice moistness from the zucchini. I made some honey butter (see recipe below) and it was perfect. Each pan gave us four pieces and there was plenty left to give to guests to take home as well as enjoy for breakfast during the week. I love versatile recipes.
If you like homemade cornbread, but would like to kick it up a notch with some fresh zucchini from the garden, this is a perfect recipe. Whether made in mini-skillets, or enjoyed as a loaf bread, this will become a great summer time favorite.
Grab the zucchini and start grating!
Ingredients for Zucchini Cornbread
1/2 cup of butter,
2 large eggs, lightly beaten
1/2 cup of buttermilk
1 large zucchini, grated (about 10 ounces)
1/2 cup of sugar
1 cup of flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon of sea salt
3/4 cup of medium-grind cornmeal
Preparation for Zucchini Cornbread
1. Preheat oven to 350 degrees and lightly oil (6) 5 inch cast iron frying pans or 1 (9x5x3) loaf pan.
2. In medium sized bowl, mix dry ingredients of sugar, flour, wheat flour, baking powder, baking soda, salt and cornmeal. Put aside.
3. Melt butter and allow to cool. Once cooled, whisk in eggs and buttermilk.
4. Stir in grated zucchini.
5. Add the wet mixture into the dry ingredient bowl, mix until incorporated.
6. Divide the batter equally between the (6) prepared cast iron pans or place batter in loaf pan.
7. Bake until slightly golden, about 15 minutes in the small skillets, 55-65 minutes in the loaf pan. A toothpick inserted should come out clean. Remove from oven.
8. Allow cornbread to cool in pan(s) for 10 minutes then remove. Cool on racks.
9. Enjoy warm or cool, plain, with butter or honey butter (4 tablespoons melted butter, 1 tablespoon honey and 1/4 teaspoon of cinnamon - we brush it on the bread warm)
These are delicious!