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Baking recipe · from the recipe book

Zucchini Basil Ricotta Cornmeal Loaf

A soft, moist crumb with a gentle cornmeal crunch, sweet basil throughout, creamy ricotta richness, mild scallion bite in place of chives, and a nutty Parmesan crust.

Zucchini Basil Ricotta Cornmeal Loaf

Ingredients

  • 1 medium200 gZucchinicoarsely grated and squeezed dry
  • 1½ cups180 gAll-purpose flour
  • 1 cup120 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp2 gDried basil
  • ¾ cup leaves20 gFresh basilfinely chopped
  • 2½ medium40 gGreen onionsthinly sliced, standing in for chives
  • ⅓ cup grated30 gGrated Parmesandivided
  • ¾ cup200 gPart-skim ricottaroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup (80 ml)100 gMilk, 2%room temperature
  • ¼ cup60 gOlive oilplus a little of this amount for the pan

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the olive oil and line it with a parchment sling; keep the rest of the olive oil for the batter.
  2. Prep first: grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can. Chop the fresh basil and slice the green onions. Divide the Parmesan: two-thirds for the batter, the remaining one-third for the top.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, black pepper and dried basil.
  4. Add the zucchini, fresh basil, green onions and the two-thirds portion of Parmesan to the flour mixture and toss to coat and separate the shreds.
  5. In a second bowl, whisk the ricotta, eggs, milk and the remaining olive oil until smooth.
  6. Pour the ricotta mixture into the flour mixture and fold with a spatula just until no dry flour remains.
  7. Scrape the batter into the pan, smooth the top, and sprinkle the remaining one-third of the Parmesan over it.
  8. Bake 55 to 60 minutes, until golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, lift out with the parchment, and cool on a rack at least 45 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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