Zucchini Cornbread Loaf

A savory, only slightly sweetened cornbread loaf that can easily be converted to gluten-free with a simple swap. Serve warm with good salted butter on the side.

Adapted slightly from @munchinwithmaddie

Recipe:
11/2cups/185g all-purpose flour (or gluten-free flour blend)
11/2 cups/ 195g cornmeal ( I use @bobsredmill medium-grind cornmeal)
½ cup/90g sugar
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup/250ml buttermilk
½ cup/113g butter melted & cooled
2 eggs
11/2 cups/200g finely grated zucchini
1 cup/4oz sharp cheddar cheese, shredded.

Preheat oven to 350°F/180°C and prepare a loaf pan with cooking spray and parchment paper.

In a bowl, combine flour, cornmeal, baking powder, soda and salt.
In a large measuring jug combine buttermilk, melted butter and eggs. Whisk until well combined.

Pour the buttermilk mixture over the flour mixture and stir until just combined.

Fold in the shredded zucchini and cheese. Don’t overmix the batter - it will be quite thick.

Pour the batter into the loaf pan and bake for 1 hour.