This Vegan Zucchini Cornbread is a wonderful twist on regular cornbread and totally delicious! It's oil-free, low-fat, gluten-free, and sugar-free, yet packed with the perfect hint of sweetness! Super low in calories, too - only 74 calories per serving.
I love cornbread. It's pretty random and I actually have no idea how this love was born because I don't even 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...
I could eat cornbread any time of day. Even breakfast or dessert.
Anyway, this Vegan Zucchini Cornbread is perfectly moist, flavorful, and sweet ??
It is definitely my favorite cornbread that I have made thus far! It's...
Vegan
Gluten-free
Oil-free
Sugar-free
Low-fat
& 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, 8x8 baking pan
What you'll need to make Vegan Zucchini Cornbread:
- Cornmeal
- Zucchini
- Gluten-free quick oats
- Granulated (use coupon code ANNIE for 20% off!)
- Xanthan gum
- Liquid stevia extract
- Salt
- Baking powder
How to make Vegan Zucchini Cornbread:
- Grate zucchini
- Mix everything together
- Bake for 30 minutes
Vegan Zucchini Cornbread Nutrition Facts:
- 74 calories
- 1g fat
- 15g carbs
- 2g fiber
- 1g sugar
- 2g protein
Other Fall & Thanksgiving Recipes You May Enjoy:
- Skinny Vegan Pumpkin Pie (67 calories!)
- The BEST Vegan Cornbread
- Easy Vegan Stuffing
- Single Serving 3-Minute Pumpkin Spice Cake
- Skinny Pumpkin Spice Milkshake (15 calories!)
- Pumpkin Hummus
- Sugar-Free Keto Cranberry Sauce
- Keto Vegan Cauliflower Mashed "Potatoes"
- Sautéed Kale & Cranberry Salad
Ingredients: makes 9 servings
1 medium zucchini (200g)
1/2 cup granulated * (use coupon code ANNIE for 20% off!)
1/4 tsp liquid stevia extract
3/4 cup cornmeal
3/4 cup gluten-free quick oats
1/2 tsp xanthan gum
1/4 tsp salt
1 Tbsp baking powder
*Or other granulated sweetener of choice, equivalent to 1/2 cup sugar
Method
- Preheat oven to 350F, spray 8x8 baking pan with non-stick cooking spray, and set aside.
- 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).
- Combine shredded zucchini and remaining ingredients in large mixing bowl, and stir until well-combined.
- Pour into prepared baking dish, and bake for 30 minutes.
Vegan Zucchini Cornbread
Equipment
- High-speed blender or food processor (or something else to shred zucchini with)
- Large mixing bowl
- 8x8 baking pan
Ingredients
- 1 medium zucchini (200g)
- 1/2 cup granulated Lakanto Monk Fruit Sweetener* (use coupon code ANNIE for 20% off!)
- 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
Instructions
- Preheat oven to 350F, spray 8x8 baking pan with non-stick cooking spray, and set aside.
- 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).
- Combine shredded zucchini and remaining ingredients in large mixing bowl, and stir until well-combined.
- Pour into prepared baking dish, and bake for 30 minutes.
