This recipe comes from an older book, Zucchini Cookery by Wilderness House. The recipe has stood the test of time. The addition of the zucchini and honey keeps the corn bread moist long after traditional corn bread would be stale.
We make this bread with fresh-ground spelt. Spelt bakes up more lightly than regular whole wheat, allowing us to replace it one-for-one for refined white flour in many recipes. Grinding it fresh means that the enzymes are fully present when mixed up and baked naturally reducing the phytic acid content. However, at the end of the day, this is simply a tasty whole grain bread worthy of accompanying a special meal. You can try this with fresh ground whole wheat flour, but the spelt will produce a better bread.
This bread does keep and reheat well. Our favorite method of reheating it is in a skillet with butter until it is a crispy light brown — as pictured above.
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