It's pretty random and I actually have no idea how this love was born because I don't remember cornbread much from my childhood.
Nonetheless, my love for cornbread WAS born and it is a strong, passionate love. Ok not really passionate, that may be taking it too far... but really.
I could eat cornbread any time of day. Even breakfast or dessert.
Anyway, this zucchini cornbread is perfectly moist, flavorful, and sweet.
It is definitely my favorite cornbread that I have made thus far! It's...
& only 74 calories per serving!
It's another perfect side dish for your Thanksgiving table. I have been on a roll here creating lightened up side dishes in preparation for the holiday.
This has been one of the best weeks ever, testing out all of these recipes for my favorite Thanksgiving day feast!
Being vegan doesn't mean missing out on ANY of the Thanksgiving fun - all it takes is a little bit of prep.
These recipes that I've been posting (Vegan Stuffing, Balsamic Roasted Carrots, Sugar-Free Cranberry Sauce, Skinny Cornbread, Sautéed Kale & Cranberry Salad, and an oldie, but goodie Cauliflower Mashed Potatoes) are all healthy, light sides that vegans and non-vegans will love.
And don't forget about the 67-Calorie Pumpkin Pie!! Happy Thanksgiving, loves!
Cost per serving: $0.33
Calories per serving: 74
Equipment you'll need: high-speed blender or something to shred zucchini with, large mixing bowl
1 large zucchini (200g)
1/2 cup Swerve sweetener, granulated (or other granulated sweetener of choice)
1/4 tsp liquid stevia
3/4 cup cornmeal
3/4 cup gluten-free quick oats
1/2 tsp xanthan gum
1/4 tsp salt
1 Tbsp baking powder
1. Preheat oven to 350F, spray 8x8 baking pan with non-stick cooking spray, and set aside.
2. Shred zucchini. (I just threw mine in the Vitamix and blended/pulsed it until it looked shredded-ish - you may use any method you wish).
3. Combine shredded zucchini and remaining ingredients in large mixing bowl, and stir until well-combined.
4. Pour into prepared baking dish, and bake for 30 minutes.