This recipe from the July 2011 issue of Bon Appetit puts together a delicious combination of summer zucchini and cornbread. The shredded zucchini makes the bread really moist – that plus the butter. The butter is browned first, lending a more complex nutty flavor. The recipe calls for 1 cup of all-purpose flour and 1/2 cup of whole-wheat flour, but I used all-purpose flour only. Slice the decorative zucchini slices paper-thin, otherwise the bread underneath may not set properly. The bread tastes delicious, not too sweet with great cornbread flavor, and it tastes even better when it is lightly toasted and crunchy with a little melted butter on top. This is an easy recipe and got great comments.
Link to recipe here.