Put a creative spin on your five-a-day with an innovative zucchini and corn bread. A healthier alternative to regular bread, this is a vibrant option for sandwiches, toasts and even side dishes with various accompaniments. Keep your bread plump, dense and moist with polenta and cheese in addition to zucchini and corn kernels. Best served warm, and on the day it’s made.
- 1 zucchini
- 2 cups (300 g) self-raising flour
- 1 tsp salt
- 1 cup (170 g) polenta
- ½ cup (60 g) coarsely grated cheddar cheese
- 1 tsp dried chilli flakes
- 420 g canned corn kernels, rinsed, drained
- 310 g canned creamed corn
- ½ cup (125 ml) buttermilk
- 3 eggs
- 2 tbsps pine nuts
Preheat oven to 180 C. Oil a 14 cm x 23 cm 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 nuts.
Bake bread about 2 hrs (cover pan with foil if loaf is getting too brown). Stand bread in pan 5 mins; turn, top-side up, onto a wire rack to cool.