Are you ready to elevate your cornbread game with a delightful twist? This Zucchini Cornbread Dairy Free recipe is not only incredibly easy to make, but it also packs a nutritious punch that will leave your taste buds singing! Imagine the sweet, savory aroma wafting through your kitchen as you bake this golden-brown delight, perfectly moist and bursting with flavor. Whether you're looking for a scrumptious side dish or a unique snack, this cornbread is sure to impress. Dive into this recipe and discover how simple ingredients can create a mouthwatering masterpiece that everyone will love!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup almond milk
- 1 medium zucchini, grated
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup gluten-free flour (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch square baking pan or cast-iron skillet with olive oil.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent the bread from becoming too wet.
- In a large mixing bowl, combine the cornmeal, gluten-free flour (if using), baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined.
- In a separate bowl, mix the almond milk, olive oil, and maple syrup. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the grated zucchini, distributing it evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing and serving.
- Serve warm as a side dish or enjoy on its own. Store any leftovers in an airtight container at room temperature for up to 2 days.
Tips
- Squeeze Out Moisture: To ensure your cornbread doesn't turn out soggy, be sure to squeeze out as much moisture as possible from the grated zucchini before mixing it into the batter.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense and tough cornbread.
- Customize Your Add-Ins: Feel free to add in your favorite ingredients such as corn kernels, jalapeños, or herbs for an extra flavor boost!
- Perfect Baking Time: Keep an eye on your cornbread as it bakes. Ovens can vary, so check for doneness a few minutes early by inserting a toothpick into the center; it should come out clean.
- Serve Warm: For the best experience, serve your cornbread warm. It pairs wonderfully with soups, salads, or even on its own with a touch of vegan butter.
- Storage Tips: If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
