Name: Zucchini and corn bread
Cook time: 135 min
Total time: 135 min
Yield: 12
Ingredients: 1 zucchini; 2 cup (300g) self-raising flour; 1 teaspoon salt; 1 cup (170g) polenta; 1/2 cup (60g) coarsely grated cheddar cheese; 1 teaspoon dried chilli flakes; 420 gram canned corn kernels, rinsed, drained; 310 gram canned creamed corn; 1/2 cup (125ml) buttermilk; 3 eggs; 2 tablespoon pine nuts

Ingredients

1 zucchini

2 cup (300g) self-raising flour

1 teaspoon salt

1 cup (170g) polenta

1/2 cup (60g) coarsely grated cheddar cheese

1 teaspoon dried chilli flakes

420 gram canned corn kernels, rinsed, drained

310 gram canned creamed corn

1/2 cup (125ml) buttermilk

3 eggs

2 tablespoon pine nuts

Method

1.Preheat oven to 180°C. Oil a 14cm x 23cm loaf pan; line base and sides with baking paper.

2.Coarsely grate zucchini, place in a sieve; squeeze out excess water, drain well.

3.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.

4.Bake bread about 2 hours (cover pan with foil if loaf is getting too brown). Stand bread in pan 5 minutes; turn, top-side up, onto a wire rack to cool.