Zucchini Cornbread with Olive Oil-Whipped Ricotta

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TT Tip: Using the best quality whole-milk ricotta (or even making your own) and extra-virgin olive oil make a huge difference to the three-ingredient ricotta spread. For a sweet touch, drizzle the ricotta with honey before serving.

Zucchini Cornbread with Olive Oil-Whipped Ricotta

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch-by-5-inch loaf

Cook Time: 1 hour



6½ tablespoons unsalted butter--melted, cooled and divided

1¼ cups all-purpose flour

1 cup finely ground yellow cornmeal

¼ cup light brown sugar

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

½ cup buttermilk

1 large zucchini, coarsely grated (about 2¼ cups)


1 cup whole-milk ricotta

1½ tablespoons extra-virgin olive oil, plus more for serving

Flaky sea salt


1. Make the cornbread: Preheat the oven to 350°. Grease a 9-inch-by-5-inch loaf pan with ½ tablespoon of butter and set aside. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Set aside.

2. In a large bowl, whisk together the remaining 6 tablespoons melted butter with the eggs and buttermilk. Add the flour mixture into the buttermilk-egg mixture and stir until just combined. Gently fold in the zucchini and pour the batter into the prepared loaf pan. Bake until the bread is golden and a tester inserted into the center comes out clean, about 1 hour. Set aside to cool for 10 minutes before running a paring knife around the edges and inverting the cornbread onto a cooling rack. Flip the loaf top-side up and set aside to cool completely, about 1 hour.

3. Meanwhile, make the ricotta: In a medium bowl, whisk the ricotta while gradually adding the olive oil until the ricotta is light and fluffy. Transfer to a serving dish and sprinkle with sea salt. Serve slices of the cooled cornbread with whipped ricotta and a drizzle of olive oil.

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