Brown Butter Zucchini Cornbread

Sweet cornbread is studded with moist, shredded zucchini and it is all harmonized together with a nutty, delicious brown butter taste.
By Dianna Muscari

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It’s Zucchini Cornbread. The result of a harmonious union of two common favorites, with the added flavor of brown butter. What’s brown butter, you ask? Well, it’s butter that’s cooked until it’s brown. Why is that special? Because when you cook butter until its brown, it gets this interesting, nutty smell and flavor that makes things taste even better than when you’re using regular butter… if you can believe it.

I love regular ol’ cornbread, but there have been times when certain recipes have left something to be desired because they’re too dry or crumbly. But guess what? When you add in shredded zucchini, the moisture from the veggie refuses to allow anything but incredibly perfect bread to happen. Add in that amped up flavor from brown butter, and you’ve got yourself a pretty above average loaf of yumminess.

Brown Butter Zucchini Cornbread
 
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Sweet cornbread is studded with moist, shredded zucchini and it is all harmonized together with a nutty, delicious brown butter taste. adapted from Epicurious
Author:
Recipe Type: Baking
Ingredients
  • ½ cup {1 stick} unsalted butter
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup cornmeal, medium-grind
  • 2 large eggs
  • ½ cup buttermilk
  • 1 large zucchini, coarsely grated
Instructions
  1. Preheat the oven to 350. Prepare a 9x5x3 inch loaf pan by spraying with cooking spray or coating in butter. Set aside.
  2. In a medium saucepan, melt butter over medium-high heat. Once melted completely, reduce the heat slightly and allow to simmer until it becomes a golden-brown color and smells nutty and fragrant. Set aside and allow to cool slightly.
  3. Meanwhile, in a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cornmeal until uniformly mixed.
  4. To the cooled butter, add the buttermilk and eggs and whisk together until well combined. {I just did this right in the saucepan as not to have to dirty another bowl.} Mix in the shredded zucchini.
  5. Add the wet ingredients to the dry ingredients and fold together until there are no more dry spots, but try not to overmix. The batter is going to be very thick; it should be.
  6. Scoop the batter into the prepared loaf pan and spread it as evenly as possible. Bake for about 55 minutes to 1 hour or until a skewer inserted in the center comes out mostly clean. {It's a moist bread so it may have some sticky crumbs, just make sure that it's not uncooked batter and you should be fine.}
  7. Remove from oven and cool in the pan for about 15 minutes before removing and slicing.

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes – which range from healthy to hearty to downright decadent – Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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