Dairy Free Zucchini Cornbread |

Dairy Free Zucchini Cornbread

This dairy free cornbread is made with shredded zucchini for extra moisture. Whole wheat spelt flour and maple syrup keeps things on the healthy side here.

Course Snack
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins


  • 1 cup whole spelt flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup unsweetened almond milk
  • 1/4 cup olive oil
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 cup shredded zucchini


  1. Preheat the oven to 375F/190C and grease or line a standard muffin tin.
  2. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the centre.
  3. In a medium bowl, lightly beat the eggs with a fork until slightly frothy. Add the milk, olive oil, maple syrup, and apple cider vinegar, and mix until fully combined. Mix in the zucchini, and then pour it into the flour blend. Stir until just combined.
  4. Top with pepitas if you want to, and bake for 14-16 minutes. Remove and place on a cooling rack for ten minutes before removing. Cool completely before storing, but eat at least one while it's still warm. I had a bit of difficulty taking them out of the tin, so make sure it's very well oiled.