Zucchini Cornbread

Preheat oven to 350 degrees. Grease a 9x5x3" loaf pan.

In a small saucepan, brown the butter over median-high heat, (The butter should sizzle, foam, and then the foam and sizzle should subside. It should smell fragrantly nutty). Allow to cool.

Trim the ends from the zucchini. Slice 5-7 super thin discs off, and set aside. Coarsely grate the remaining zucchini.

In a bowl, stir together the flours, cornmeal, sugar, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the browned butter, the eggs, and buttermilk; mix to combine. Add in the zucchini and green onion, and mix to combine. Add in the flour mixture, and mix on low until just combined.

Pour the batter into the prepared pan and smooth the top. Place the reserved zucchini discs along the center of the batter the garnish. Bake for 55-65 minutes, until golden and a knife or toothpick inserted into the center comes out clean. Allow to cool completely in the pan before removing and slicing.