- 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**
- Preheat the oven to 350F and butter a 9x5x3 inch loaf pan.
- Melt the 1/2 cup of butter in a small saucepan over medium-high heat.
- Continue cooking until the butter solids at the bottom of the pan turn golden brown, about 3 or 4 minutes.
- Scrape the butter (and all the brown bits) into a medium bowl.
- Set aside to cool. Whisk in the eggs and the buttermilk. Trim the zucchini ends.
- Thinly slice 5 1/8 inch rounds from one end of the zucchini and set aside for garnish.
- Coarsely grate the remaining zucchini. Add it to the bowl with the butter mixture and stir to combine well. Mix in the chopped marjoram.
- Sift the flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in the cornmeal.
- Add the grated cheese and toss with a fork.
- 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.
- Transfer the batter to the prepared pan and smooth the top.
- Arrange the reserved zucchini slices atop the batter, down the center in a single layer. Bake the bread until golden and a tester inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- * You may want to substitute another fresh herb, such as basil, dill, or parsley
- **Other assertively-flavored cheese can be used, such as pepper jack or smoked mozzarella
Gooseberries Fresh Food Market