Zucchini Cornbread

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By mid-August, if you're anything like me, you've probably eaten zucchini in almost every incarnation possible! It's so plentiful and I love it, but we've eaten it grilled, fried, roasted, sauteed...I have even baked it into cupcakes. So I was looking for some new way to use up what was left of my two pounds of zucchini I had purchased at the farmers market. I had bookmarked this recipe for zucchini cornbread from last month's Bon Appetit. Zucchini bread is one of my favorite summertime treats but was looking for something I could serve with dinner. I liked the idea of a savory zucchini bread and corn muffins are one of my favorite things. So this was the perfect combo!

The recipe was for one large loaf, but I decided to make one mini loaf and the rest I made into muffins. I really liked how the muffins turned out. They were the perfect size for serving with dinner. The best part is I have another great use for that never ending summer zucchini!

Zucchini Cornbread
source: Bon Appetit, July 2011, Recipe by Sara Dickerman
Yields: 1loaf, or 2 mini loaves, or about 12 muffins
(Printable Recipe)
Ingredients:
1/2 cup (1 stick) unsalted butter
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 *
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Method:
Position a rack in the middle of oven and preheat to 350°. Spray with cooking spray or butter a 9 x 5 x 3" loaf pan, mini loaf pans or a muffin tin, depending on which you choose to use.

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. Thinly slice five 1/8" rounds from 1 end of zucchini, if making the large loaf, and reserve for garnish. (You will need more zucchini slices if making the mini loaves or muffins. I used one small zucchini sliced in 1/8 inch slices.) Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt, 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. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. *The mini loaves take about 35 minutes and the muffins take about 25 minutes to cook. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.  Can be made 1 day ahead. Store airtight at room temperature.
*The bread is delicious as is but next time I think I'll cut back on the sugar just a bit, for a slightly more savory bread.

Sorry for the bad lighting in this photo, but this muffin kinda reminded me of Alfalfa from The Little Rascals!

is it just me or can you see it too??!!