Name: Zucchini Cornbread
Cook time: 25 minutes
Total time: 3 hours and 40 minutes (includes cooling time)
Yield: Makes 8 to 10 servings
Ingredients: 1/2 cup (1 stick) unsalted butter plus more for pan; 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 fine sea salt; 1/2 teaspoon baking soda; 3/4 cup medium-grind cornmeal

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Photo by Romulo Yanes

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

Recipe notes

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