Zucchini Corn Bread - Recipe - Stoneledge Farm - Leeds, NY

Ingredients

• 1/2 cup (1 stick) unsalted butter plus more for pan
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 large zucchini (about 10 ounces)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 3/4 cup medium-grind cornmeal