Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings
The perfect treat to serve today is just an hour and 20 minutes away from achieving! This Zucchini Cornbread Without Corn recipe is a must-try! Surprise your kids with these heavenly treats without them knowing that they are packed with veggies. Enjoy!
INGREDIENTS :
- 1/4 c ghee, melted and cooled
- 1 1/2 c shredded zucchini about 1 medium
- 3 tablespoons honey
- 3 Eggs
- 1/2 c full-fat coconut milk
- 1 c coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 c tapioca starch or arrowroot starch
DIRECTIONS :
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 10-inch oven-proof skillet.
- Add baking soda, tapioca starch, salt, and coconut flour to a large bowl. Whisk everything until well incorporated.
- In a separate mixing bowl, add honey, ghee, eggs, and coconut milk. Whisk to combine until smooth.
- Transfer the wet ingredients into the bowl with the dry ingredients. Beat to combine. Add the shredded zucchini and stir until well incorporated.
- Transfer the batter to the prepared baking dish and spread it evenly.
- Place the baking dish in the preheated oven and bake the batter for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.
- Remove the bread from the oven and allow it to cool completely at room temperature. Usually about 30 minutes.
- Slice into even pieces.
- Serve with butter or honey. Enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
- It is important to cool the cake for at least half an hour before slicing it.
Nutrition Facts:
Calories 188 | Calories from Fat 99 | Fat 11g17% | Saturated Fat 8g50% | Cholesterol 67mg22% | Sodium 322mg14% | Potassium 109mg3% | Carbohydrates 18g6% | Fiber 5g21% | Sugar 8g9% | Protein 4g8% | Vitamin A 120IU2% | Vitamin C 4mg5% | Calcium 14mg1% | Iron 1mg6%
ZUCCHINI CORNBREAD WITHOUT CORN
Yield:
9
Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Ingredients
- 1/4 c ghee, melted and cooled
- 1 1/2 c shredded zucchini about 1 medium
- 3 tablespoons honey
- 3 Eggs
- 1/2 c full-fat coconut milk
- 1 c coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 c tapioca starch or arrowroot starch
Instructions
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Apply cooking spray to the inside of a 10-inch oven-proof skillet.
- Add baking soda, tapioca starch, salt, and coconut flour to a large bowl. Whisk everything until well incorporated.
- In a separate mixing bowl, add honey, ghee, eggs, and coconut milk. Whisk to combine until smooth.
- Transfer the wet ingredients into the bowl with the dry ingredients. Beat to combine. Add the shredded zucchini and stir until well incorporated.
- Transfer the batter to the prepared baking dish and spread it evenly.
- Place the baking dish in the preheated oven and bake the batter for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.
- Remove the bread from the oven and allow it to cool completely at room temperature. Usually about 30 minutes.
- Slice into even pieces.
- Serve with butter or honey. Enjoy!
