SRC: Baking and Creating with Avril’s Zucchini Cornbread

Baking and Creating with Avril Zucchini Cornbread-3For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!

With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!

Baking and Creating with Avril Zucchini Cornbread-1

As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchini  instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.

Baking and Creating with Avril Zucchini Cornbread-5

Gluten, Dairy and Soy Free Zucchini Cornbread

1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
2 eggs

  1. Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
  2. Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
  3. In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
  4. In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
  5. In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
  6. Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
  7. Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
  8. Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
  9. Allow to cool slightly before serving.
  10. Enjoy!

Baking and Creating with Avril Zucchini Cornbread-2

Please check out the rest of Group D’s recipes by clicking below!

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12 Comments

Filed under Baking

12 responses to “SRC: Baking and Creating with Avril’s Zucchini Cornbread

  1. Oh Hooray! I love that you choice the Zucchini Cornbread AND that you made it into a gluten free and dairy free treat! Beautiful, beautiful all around job! And thank you so very much for your kind words! HUGS and Happy SRC Reveal Day! 🙂

  2. Yumm! That looks absolutely delicious! Great pick this month. 🙂

  3. I love that you cooked this in a skillet– so fun! It sounds amazing… great pick!

  4. Great choice this month! I’ve had Avril’s blog before – so many great recipes to choose from – glad you went with something savory. Happy reveal day!

  5. I love the sound of zucchini cornbread which is a refreshing change to chili cornbread. Great SRC pick!

  6. I would make anything to have an excuse to eat zucchini. What a delicious sounding corn bread! Great pick this month 🙂

  7. shockinglydelicious

    Love cornbread and it looks so good in your skillet!

  8. Love baking cornbread in a skillet!! And I love this recipe – it went on my list of recipes I most wanted to make when I was assigned Avril’s blog! Now I really have to make it 🙂 Great pick this month.

  9. These photos are gorgeous! I haven’t had cornbread with zucchini. It looks delicious!

  10. We love cornbread and this addition of the zucchini sounds delicious.

  11. This looks very healthy!

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