From A to Zucchini

Zucchinis from Majlert's Farm

Zucchini is one of most wonderful vegetables. Well, of course, all are wonderful (especially if you get them from food-lovin’ people), but zucchini is an invitation to cooking experiments. You can do so much with it, really. You can stuff it, grill it, pure it and transform into creamy soup, saute it with some garlic and herbs and sprinkle with parmigiano, slice and put on savory tart or pizza, shred and add to some pancakes or mix with agg and do some fritters or…a bread. Easy-peasy one, with corn flour and buttermilk. Very summer-ish, very garden-ish. Very good.


1 small (30 cm, thin) zucchini, shredded and drained from additional juice (you’ll have ca. 1 cup of it)
1 cup flour
1 cup corn flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 cup buttermilk
3 tablespoons olive oil
1 large egg (or 2 small ones)
pumpkin and/or sunflower seeds to sprinkle

Zucchini Cornbread

Preheat oven to 180 C. Grease baking form (25 cm-long one would be perfect). In a bowl mix flours, baking powder, salt. In a separate smaller bowl mix buttermilk, egg and olive oil. Add to dry ingredients, mix well and add zucchini. Mix and pour into baking form, spread evenly and sprinkle with some seeds or nuts. Bake for 25-30 minutes. When baked, take out and leave for 10-15 minutes on wrack to cool down.
Eat warm with some garlic butter or goat milk fromage.


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