Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.
Looking for more easy breads or more zucchini recipes?
Ingredients
Method
1.Preheat oven to 180°C. Oil a 14cm x 23cm loaf pan; line base and sides with baking paper.
2.Coarsely grate zucchini, place in a sieve; squeeze out excess water, drain well.
3.Sift 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.
4.Bake 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.
This bread is best made on the day of serving.
Note
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