Summer farmers market season is in full swing, with an embarrassment of delicious riches. And I go on shopping sprees amongst the produce. I buy lots of things for canning jams and pickles, some things I eat as plain and fresh as possible and some things I turn into delicious recipes to share here. And sometimes, I have a few fruits or vegetables hanging around I want to make the most of. This loaf is perfect for that last zucchini and ear of corn, turning them into a fresh, tender bread that is absolutely divine slathered with butter. The crispy golden crust and soft interior studded with fresh corn kernels makes for a unique summer treat.
This simple bread is marvelous with a fresh summer soup or beside a salad. Corn and zucchini both pair beautifully with thyme, but marjoram, oregano or even finely chopped rosemary would be a treat as well. And it couldn’t be easier to make, just a little cutting, grating and stirring. I think the kids could help with the stirring and the shaping and will enjoy the fruits (or vegetables) of their labor.
Fresh Corn and Zucchini Loaf
1 ear of corn
1 small zucchini (about 4 ounces) or ½ of a large one
5 ounces feta cheese, crumbled
2/3 cup finely grated parmesan cheese
3 cups all-purpose flour
4 ½ teaspoons baking powder
2 teaspoons granulated sugar
¾ teaspoons kosher salt
2 teaspoons chopped fresh thyme
1 cup whole buttermilk
- Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Cut the kernels from the corn into a medium bowl. Grate the zucchini on the large holes of a box grater into the bowl with the corn. Crumble in the feta, add the parmesan and toss to combine everything well.
- Put the flour, baking powder, sugar salt and thyme in a large bowl and stir with a fork to combine everything completely. Add the corn and zucchini mixture and stir again until everything is evenly distributed and coated with flour. Make a well in the center, then pour in the buttermilk and stir to combine, creating a cohesive but sticky dough. Use your good clean hands to shape the dough into a ball.
- Place the dough on the prepared baking sheet and press it out into a round about 9 inches across. Use a sharp knife to score the top into six wedges. Brush the top with a little extra buttermilk. Bake for 30 minutes until the loaf is lightly browned and sounds hollow when tapped.
- Cut into wedges and serve warm with butter.