Zucchini Cornbread

Farmers are a little edgy this time of year... Have you noticed, too?  There's too many (to pick), too much (to sell), and too little (time) for all that's going bonanza on the vines, giving summer one last go of it before the cooler temperatures settle in.

For example, I was given a pound of zucchini during my most recent trip to the farmers market, despite trying to purchase this particular vendor's rainbow chard. But there it was... that telltale late-summer look of desperation. I graciously thanked him and quickly moved out of the way of the next victim customer in line.

There's countless ways to prepare them -- sautéed, roasted, layered in gratins, marinated and grilled, baked, julienned, and stuffed -- but after a month or two of enjoying the summer squash bounty, it takes a little creativity to keep it interesting.

This whole wheat zucchini cornbread was surprisingly moist and slightly nutty thanks to the browned butter. It's not overly sweet, so was nice with honey (or my latest foodie obsession, the completely indulgent Velvet Bee's Honey Butter) and still savory enough to pair well as-is with that night's chicken fricassee. (It's worth noting that both the flavor & texture were better on day 2 & 3.)

Just one more option for you to consider while the harvest is at its peak. Enjoy!

ZUCCHINI CORNBREAD 
Makes one loaf

Ingredients:

1/2 c. (1 stick) unsalted butter, plus more to grease pan
2 large eggs, lightly beaten
1/2 c. buttermilk
10 oz. zucchini (1 large zucchini, or several small zucchini; I used both zucchini and summer squash)
1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. sugar, heaping (NOTE: The recipe originally calls for 1/2 c. sugar. If you like your cornbread a little sweeter, don't reduce the sugar as I have here). 
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
3/4 c. medium-grind cornmeal

Directions:

Position a rack in the middle of your oven, and preheat oven to 350. Butter a 9x5x3 loaf pan.

Melt 1/2 c. butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of the pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl and set aside to cool. Once cooled, whisk in the beaten eggs and buttermilk.

Trim the zucchini ends, and thinly slice five 1/8" round pieces to reserve for garnish.

Coarsely grate the zucchini, and add to the bowl with the butter mixture. Stir to combine.

Sift both flours, sugar, baking powder and baking soda into a large bowl. Whisk in the salt and cornmeal.

Add the zucchini mixture to the bowl of flours, and fold gently to blend. (Do not over-stir! The mixture will be thick). Transfer batter to prepared pan and smooth top. Garnish with the reserved zucchini slices down the middle of the pan in a single layer.

Bake the bread until golden and a tester comes out clean, 55-65 minutes. Let cool in the pan 10 minutes, and then remove bread from pan to cool completely on a wire rack. From my kitchen to yours...

Recipe adapted from Zucchini Cornbread, Bon Appetit (2011).