Browned-Butter Zucchini Cornbread gluten free substitutions

Browned-Butter Zucchini Cornbread  gluten free substitutions


  • (makes one 9x5 loaf to serve about 8-10)
  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 large zucchini, about 10 ounces
  • 1 heaping teaspoon finely chopped fresh marjoram*
  • 1 1/2 cups all-purpose flour (GF use Domata)
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup cornmeal (preferably stone-ground)
  • 1/2 cup of coarsely shredded extra-sharp cheddar cheese**


  1. Preheat the oven to 350F and butter a 9x5x3 inch loaf pan.
  2. Melt the 1/2 cup of butter in a small saucepan over medium-high heat.
  3. Continue cooking until the butter solids at the bottom of the pan turn golden brown, about 3 or 4 minutes.
  4. Scrape the butter (and all the brown bits) into a medium bowl.
  5. Set aside to cool.
  6. Whisk in the eggs and the buttermilk.
  7. Trim the zucchini ends.
  8. Thinly slice 5 1/8 inch rounds from one end of the zucchini and set aside for garnish.
  9. Coarsely grate the remaining zucchini.
  10. Add it to the bowl with the butter mixture and stir to combine well.
  11. Mix in the chopped marjoram.
  12. Sift the flour, sugar, baking powder, salt, and baking soda into a large bowl.
  13. Whisk in the cornmeal.
  14. Add the grated cheese and toss with a fork.
  15. Add the zucchini mixture to the dry ingredients and fold gently just until evenly moist and there are no pockets of dry flour mixture. The batter will be thick.
  16. Transfer the batter to the prepared pan and smooth the top.
  17. Arrange the reserved zucchini slices atop the batter, down the center in a single layer.
  18. Bake the bread until golden and a tester inserted into the center comes out clean, 55 to 65 minutes.
  19. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  20. * You may want to substitute another fresh herb, such as basil, dill, or parsley
  21. **Other assertively-flavored cheese can be used, such as pepper jack or smoked mozzarella