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.
Moist is a pretty universally hated word, right? Gross, I just looked it up and it stems from the Latin word for mouldy. I’m never using it for food again. Let’s go ahead and say that this cornbread is not dry instead. I can’t think of a good synonym. Graham is playing me a song right now and it’s so nice (have a listen). I’m distracted.
These are savoury dairy free cornbread muffins, but I think they’re just as good a mid-day snack as regular muffins. I made them to go with chili for dinner yesterday. Zucchini is used to keep them from going dry, which seems to be a pretty common pitfall with healthier cornbread. It also sneaks a bit of a veggie in there, so you can feed it to your kids and they’ll never know. A bit like these chocolate beet muffins.
I also need any excuse to use up some of the zucchini that’s filling up the fridge right now. One plant, and I harvested three the size of small babies today. I can’t keep up. If you need some zucchini, I’ll hook you up. It’ll be the healthiest kind of drug deal. We can do it in the back alley and everything. If you have zucchini coming out of your ears, too, here’s a roasted veggie soup to add it to and a summer pasta.
A quick note on conventionally grown corn – it’s often genetically modified and one of the most heavily sprayed crops in conventional farming, so if that’s something you don’t like, look for some nice organic stuff. Organic cornmeal is pretty easy to find and it’s not expensive.
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- 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
- Preheat the oven to 375F/190C and grease or line a standard muffin tin.
- In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the centre.
- 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.
- 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.