Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings
This Zucchini Cornbread is not only delicious but very healthy as well! This was made without corn but you will still taste it. Want to know how? Well, you just have to try and taste it yourself! This is best to serve with a hot coffee. Oh, man, you are so in for a treat! Invite your friends over and let them experience the outcome of your perfection! Have a spectacular day, friends. Do me a favour, will you? Share this recipe with your peers as well. Enjoy!
Ingredients:
1 ½ c shredded zucchini about 1 medium
3 Eggs
1 c coconut flour
¼ c tapioca starch or arrowroot starch
3 tablespoons honey
1 teaspoon baking soda
¼ c ghee melted and cooled
½ c full-fat coconut milk
½ teaspoon sea salt
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 10-inch oven-proof skillet.
Add the tapioca starch, coconut flour, baking soda, and salt into a large bowl. Whisk until well mixed.
In a separate mixing bowl, add the eggs, ghee, honey, and coconut milk. Whisk until well combined.
Transfer the wet ingredients into the bowl with the dry ingredients, then beat until well mixed.
Add the shredded zucchini and stir until well mixed.
Transfer the mixture into the prepared baking dish and spread it evenly.
Place it inside the preheated oven and bake for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow them to cool completely at room temperature.
Slice into even cuts.
Serve with butter and enjoy!
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%
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