For 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!
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.
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
- 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.
- 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)
- In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
- In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
- Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
- Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
- 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.
- Allow to cool slightly before serving.
- Enjoy!
Please check out the rest of Group D’s recipes by clicking below!
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! 🙂
Yumm! That looks absolutely delicious! Great pick this month. 🙂
I love that you cooked this in a skillet– so fun! It sounds amazing… great pick!
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!
I love the sound of zucchini cornbread which is a refreshing change to chili cornbread. Great SRC pick!
I would make anything to have an excuse to eat zucchini. What a delicious sounding corn bread! Great pick this month 🙂
Love cornbread and it looks so good in your skillet!
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.
Interesting adaptations.
These photos are gorgeous! I haven’t had cornbread with zucchini. It looks delicious!
We love cornbread and this addition of the zucchini sounds delicious.
This looks very healthy!