This cornbread is so fluffy and has the best shape and texture of any cornbread I’ve ever made. The zucchini makes it so soft, without adding any taste.
INGREDIENTS: (Serves 12)
- 1 medium sized zucchini, roughly chopped
- 3/4 cup soy milk
- 1/3 cup pure maple syrup
- 2 flax seed eggs (2 Tablespoons ground flaxseed & 5 Tablespoons water)
- 1/2 cup yellow cornmeal
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
DIRECTIONS:
- Preheat oven to 350 degrees F. & lightly grease a muffin tin.
- Prepare your flax seed eggs by combing the 2 tablespoons of ground flaxseed and 5 tablespoons of water, stirring, and setting it aside to sit for 5 minutes.
- Meanwhile, blend the zucchini and the soy milk in a Vitamix or another high speed blender until smooth.
- Pour the mixture into a mixing bowl and add the other wet ingredients (flax seed eggs & pure maple syrup).
- Mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, and salt) in a separate bowl and then slowly fold them into the wet ingredients.
- Spoon the mixture into the muffin tins and bake for 20 minutes, until a toothpick comes out clean.
- Enjoy!
I hope you love this recipe! We made it with some lentil chili and it was so good. Let me know in the comments if you try it out!
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