Palmetto Cafe Blue Corn Zucchini Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
• Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
• Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
• Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.

Steps:

• In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
• Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
• Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Steps:

• Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
• Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
• Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)

Steps:

• Preheat oven to 450 degrees F.
• Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients.
• In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Combine first 6 ingredients and set aside.
• Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
• Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

Steps:

• Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
• Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
• Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
• Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges

Steps:

• Preheat the oven to 400°F.
• Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
• Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.