Quick Breads

Zucchini Cornbread….and the end of the summer as we know it

I kicked, I screamed and I resisted every way I knew how. But today, the inevitable happened.

School officially started.

Summer, as we know it, is over.

**  ugh  **

I was handed that reality check at 5:10 this morning, as my alarm went off and I was forced out of bed to begin the day. Daisy, however, was exceptionally happy, as she was chowing down her kibble an hour earlier than usual.

such is the life of my dog….

In all seriousness, I actually relish the early mornings…..getting up before the sun doesn’t bother me one bit. I love that quiet time that is all mine…. Coffee in hand, watching the sun come up…..it’s pure bliss……

However, by 3:30 pm, I am ready for my power nap. And boy did I enjoy it today. 🙂

I was in the midst of a text conversation with a friend and all of a sudden, a wave of sleepiness came over me. One comfy chair, 30 minutes, no interruptions…..and suddenly the world is a better place.

I can think more clearly and focus…….. focus on important matters, like the tastiest and most unusual cornbread I’ve ever baked. Even Alexander ate it…which is saying a lot, considering zucchini is the only vegetable he truly dislikes with a passion.

However, I did cut back on the sugar a bit, as cornbread (to me, anyway) should be savory and not dessert-like.

That’s what chocolate is for 🙂

Zucchini Cornbread – adapted from epicurious.com

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar (I used less than 1/4 cup, but that’s my preference)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3″ loaf pan.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends and coarsely grate zucchini. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack



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