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:
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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%
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!
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.
