Vegan Zucchini Cornbread

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.

Course Side Dish

Keyword Dairy-Free, Gluten-Free, Low-Calorie, Low-Fat, Oil-Free, Sugar-Free, Vegan

Prep Time 10

Cook Time 30

Servings servings

Calories 74kcal

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.

Notes

*Or other granulated sweetener of choice, equivalent to 1/2 cup sugar

Nutrition