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Fluffy Buttermilk Zucchini Cornbread

A loaf of Zucchini Cornbread with a slice cut off in front of the loaf.
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A slightly sweet cornbread that’s super easy to make and loaded with fresh zucchini. Serve slathered with butter or drizzled with honey!

Ingredients

  • ½ cup (1 stick) unsalted butter plus more for pan
  • 2 large eggs, lightly beaten
  • ½ cup buttermilk
  • 1 large zucchini (about 10 ounces)
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup medium-grind cornmeal
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon kosher, plus a pinch

Instructions

  1. Prep your tools. Position a rack in the middle of the oven and preheat to 350°F. Butter a 9x5x3″ loaf pan.
  2. Prepare the zucchini. Trim zucchini ends. Coarsely grate zucchini. Place the zucchini in a colander set over a large bowl. Sprinkle a generous pinch of kosher salt over the shredded zucchini. Mix with a spoon and set aside.
  3. Melt the butter in a small pot/skillet on the stovetop. Set aside and let cool.
  4. Combine the dry ingredients. In a medium bowl combine both flours, cornmeal, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt. Set aside.
  5. Mix wet ingredients. Pour the cooled butter into a small bowl and whisk in the eggs and buttermilk. Set aside.
  6. Press zucchini & add to wet ingredients. With your hands, press the zucchini so that excess liquid runs out of the colander and into the bowl. You can either press it against the sides of the colander, or you can grab handfuls and just squeeze them in your hands. Add the zucchini to the buttermilk mixture.
  7. Add dry ingredients to the zucchini mixture. Mix until combined and no dry ingredients are visible. The batter will be very thick.
  8. Bake. Transfer batter to  the prepared pan and smooth the top. Bake until golden and a tester inserted into the center comes out clean, 45-55 minutes.
  9. Let cool in pan for 10 minutes. Remove from pan; let cool completely on a wire rack.

Notes

Preferably, use a grater attachment from your food processor to grate the zucchini

Keywords: sweet cornbread, buttermilk cornbread, zucchini cornbread