Zucchini and corn bread
Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.
- 2 hrs 15 mins cooking
- Serves 12
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Ingredients
Zucchini and corn bread
- 1 zucchini
- 2 cup (300g) self-raising flour
- 1 teaspoon salt
- 1 cup (170g) polenta
- 1/2 cup (60g) coarsely grated cheddar cheese
- 1 teaspoon dried chilli flakes
- 420 gram canned corn kernels, rinsed, drained
- 310 gram canned creamed corn
- 1/2 cup (125ml) buttermilk
- 3 eggs
- 2 tablespoon pine nuts
Method
Zucchini and corn bread
- 1Preheat oven to 180°C. Oil a 14cm x 23cm loaf pan; line base and sides with baking paper.
- 2Coarsely grate zucchini, place in a sieve; squeeze out excess water, drain well.
- 3Sift flour and salt into a large bowl; stir in polenta, cheese and chilli. Stir in combined zucchini, corn kernels, creamed corn, buttermilk and eggs. Spread mixture into pan; sprinkle with nuts.
- 4Bake bread about 2 hours (cover pan with foil if loaf is getting too brown). Stand bread in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
Notes
This bread is best made on the day of serving.
