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Tuesday, January 29, 2013

Brown Butter Zucchini Cornbread

Brown Butter Zucchini Cornbread

Brown Butter Zucchini Cornbread
Adapted from Bon App├ętit
makes 1 loaf

1/2 cup (1stick) unsalted butter
2 eggs, lightly beaten
1/2 cup almond milk mixed with one teaspoon apple cider vinegar, or buttermilk
1 large zucchini, about 2 cups shredded
1 1/2 cups whole wheat pastry flour
1/4 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup medium ground cornmeal

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

Melt the 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 (or almond milk mixture).

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish (I forgot this part!). Coarsely grate remaining zucchini and add to bowl with butter mixture. Stir until well blended.

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture to the dry, folding in 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. (Again I forgot to do this, but it does look very pretty)

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. Store airtight at room temperature

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