Another recipe from the Womens Weekly food magazine ( I have been in a bit of a baking frenzy), this ZUCCHINI AND CORN BREAD is very easy to make and will keep in the fridge for a few days, although it is best eaten on the day it’s made.
1 medium zucchini (120g)
2 cups (300g) self-raising flour
1 teaspoon salt
1 cup (170g) polenta
1/2 cup (60g) coarsely grated cheddar
1 teaspoon dried chilli flakes
420g canned corn kernels, rinsed, drained
310g can creamed corn
1/2 cup (125ml) buttermilk
2 tablespoons pinenuts
- Preheat oven to 180°C/ 160°C fan. Oil a 14cm × 23cm loaf pan; line base and sides with baking paper.
- Coarsely grate zucchini, place in a sieve; squeeze out excess water, drain well.
- 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 pinenuts.
- Bake bread for 2 hours (cover pan with foil if loaf is getting too brown) or until bread sounds hollow when tapped. Stand bread in pan for 5 minutes; turn, top-side up, onto a wire rack to cool.
2 hours may seem a lot to bake this bread, but it works well, so stick up to the cooking time. I would add a bit of extra salt and cumin/ smoked paprika/ coriander.