Zucchini Cornbread

This cornbread makes you feel like you're getting away with dessert during dinner; it's very cakey, moist and slightly sweet-- I wonder if it would be good spiked with crushed red pepper or cayenne??. The recipe is adapted from Bon Appetit.

1 stick butter (I used salted)
2 eggs, slightly beaten
1/2 cup buttermilk
1 large zucchini (10 oz.), shredded
1 cup flour
1/2 cup white whole wheat flour
3/4 cup coarse grind cornmeal (I had a container of Bob's Red Mill yellow grits mixed with Trader Joe's white grits)
1/2 cup sugar
1 t baking powder
3/4 t fine sea salt (1 t if you use unsalted butter)
1/2 t baking soda

Preheat oven to 350º; grease a 9X9 baking pan. Melt the butter and let it cool just a bit. Scrape into a bowl and add the eggs, buttermilk and zucchini. Sift together the whole wheat and white flour along with the baking powder, soda, salt and sugar (there is zero chance that I would ever do all that sifting- I just dumped it all in the bowl, but I want to offer the proper instructions and let you decide if you want to make extra work for yourself). Mix it all just barely together with a wooden spoon- do not over mix. The batter will be very thick, leading you to believe that some sort of additional liquid was left out of the recipe inadvertently. Bake for about 30 minutes (check it after 25).