Zucchini Corn Bread
Chef Roger Dufau shares this delicious recipe for Zucchini Corn Bread, which he serves frequently at Drew House, his popular bed and breakfast. This is not your usual sweet bread, but a leavened (yeasted) bread more akin to a loaf of olive or artichoke bread. It's great for dipping or served with dinner.
2 cups tepid water
2 zucchini, chopped
1 cup of grated cheese (cheddar or other)
2 whole eggs
2 teaspoons sugar
1 teaspoon salt
2 teaspoon granulated yeast (or 1½ ounces of fresh yeast)
2 cups plain flour
2 cups corn flour
½ cup corn oil
Preheat oven to 375° F. Blend water, zucchini, cheese, eggs, sugar, salt, and yeast in a large bowl. Add flour, corn flour, and corn oil. Knead gently with your hands to form a dough. Cover the dough with a damp cloth and let it rest at room temperature for an hour. Knead again for a few minutes, then let it rest for another half hour.
Place the dough in a bread mold with parchment paper or roll into the shape you like. Let it rest at room temperature until the dough develops a half size more in volume. (You can also let it rest in the refrigerator overnight and bake it the next day.) Brush the top of the dough with egg. Bake for 25 to 30 minutes.