This Zucchini Cornbread is a perfect fit whether it's your first zucchini of the season or 100th. It's very moist and then the cornmeal gives it just that little crunch that makes this bread different than your traditional zucchini bread.  You can make this in a bread pan or put into cupcake tins as well. adapted from Bon Appetit

1/2 cup (1 stick) unsalted butter plus more for pan
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
3/4 teaspoon fine sea salt
3/4 cup medium-grind cornmeal

Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.
Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
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