As I look out into the back yard, I can see all my dog's toys. There they lay, some very much chewed on and some not so much. However, there is evidence that she is not the only occupant that strolls into the yard. Something has made regular visits and has not bothered to leave the area without a trace.
There in the back yard, lies a corn cob. In fact, there are still some kernels on the cob. This must be their food of choice. Since my dog believes that the back yard is hers, a recent battle took place with the invader. Based on the evidence, their only option to escape was to give up the food and sneak back on a better day. It must have been a squirrel, because I later that day I saw one in the top of a tree. Not just sitting there, but chattering and teasing my dog in retaliation due to the loss of the corn cob.
So today's post includes a form of corn. Not the kernels and not regular corn, but actually blue cornmeal. That is why the slice pictured above has a wonderful blue hue. The recipe includes flour, but the addition of the cornmeal gives it a nice texture. In addition to that, the loaf includes grated zucchini. The bread is moist and slightly sweet. It is tasty eaten plain, but slathering it with butter does enhance it even more.
This recipe makes one 9x5 inch loaf and the ingredient list is in grams.
Blue Corn Zucchini Bread
adapted from The Cooking Channel
Ingredients
283 grams zucchini (peeled and grated)
121 grams buttermilk
2 eggs
100 grams butter (melted)
100 grams sugar
94 grams coarse blue cornmeal
187 grams flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
Prepare a 9x5 inch loaf pan by greasing the interior. Line the bottom and long sides with parchment paper, leaving some overhang. Preheat the oven to 350 degrees.
Start by sifting together the flour, baking powder, baking soda and salt. Then whisk in the cornmeal and set aside. Using a medium size bowl, stir together the eggs, buttermilk, melted butter and sugar. Then fold in the grated zucchini.
Add the sifted ingredients to the batter in increments, stirring to combine after every addition. Lastly, transfer the batter to the prepared loaf pan and smooth out evenly.
Place the pan in the oven and bake until tester comes out clean. This should take about 30-40 minutes. The edge of the bread should have a golden hue. Remove the bread from the oven and place on a rack. Let cool in pan for about 15 minutes. Then invert on to rack and remove parchment paper. Invert again so the loaf is upright and let cool completely before slicing and serving.
Tips and Notes:
Due to the moist texture, this bread only keeps for a few days.
**LAST YEAR:Cappuccino Cheesecake**
