Paleo Zucchini Cornbread Without Corn (Nut Free)


This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!

Paleo Zucchini Cornbread Without Corn in a cast iron skillet

I really love cornbread. It’s one of those treats that I couldn’t get enough of since childhood and I recently had a huge craving for it. Now that too much corn can bother my digestion, I decided to create a corn-free, grain-free paleo cornbread recipe and I was surprised by how much it resembled real cornbread!

Paleo Zucchini Cornbread Recipe

This grain free coconut flour cornbread may not taste EXACTLY like real cornbread, but all the delicious elements are there. It is fluffy and soft in the inside while being crusty and crunchy on the outside, and the combination of coconut flour and honey gives it a wonderful subtle sweetness.

Adding zucchini makes this traditionally cold-weather side dish a summery feel, and it’s an amazing way to sneak in veggies without really being able to taste it much. Plus, it gives this zucchini cornbread recipe pretty green specks and I just love serving this as a BBQ dish side.

Paleo Zucchini Cornbread recipe fresh out of the oven
Coconut Flour Cornbread getting drizzled with honey

How to Make Paleo Zucchini Cornbread Recipe

Just like most baked bread recipes, this coconut flour cornbread so easy to make! You mix the dry ingredients together, and then the wet ingredients in a separate bowl. Once you combine the two together, all you have to do is fold in the grate zucchini at the end before pouring the batter into the prepared pan. Finally, you bake the whole thing for 40-45 minutes. That’s it! Trust me, this paleo cornbread recipe is definitely worth turning on the oven for even in the hot summer.

paleo cornbread recipe

A Few Things to Note About Paleo Zucchini Cornbread Recipe

  • You don’t have to squeeze out the moisture from the grated zucchini. The water content is actually what gives this paleo cornbread recipe that fluffy, delicious texture that you taste in real cornbread!
  • The batter may seem a bit dry and thick, but that’s perfectly fine. As it bakes in the oven, the zucchini will release its moisture so the final product will definitely not be dry.
  • Make sure to give 30 minutes for the zucchini cornbread to cool before slicing, or it may fall apart.
  • I didn’t make this recipe too sweet, because everyone likes different levels of sweetness. Serve with honey on the side so anyone who like their cornbread a bit sweeter can drizzle some on top before eating.
  • You can’t really taste the flavor or texture of the zucchini, so this is a great way to sneak in healthy veggies for kids!
  • If you want to reheat leftovers, you can gently toast slices on the stovetop with a bit of oil, or you can place it in the oven or even the air fryer for a few minutes!

I personally love to eat these yummy zucchini cornbread slices toasted with a pat of butter. It feels like such a treat while being healthy, and it definitely fulfills my cornbread craving. I hope you enjoy this easy and delicious paleo cornbread recipe as a side for your warm weather BBQs!

Coconut flour cornbread with zucchini specks close up

Other recipes you might loveā€¦

Paleo Zucchini Cornbread Without Corn (Nut Free)

This delicious and easy paleo zucchini cornbread recipe is made without grains or corn, but still has that cornbread flavor, and packed with healthy veggies!
5 from 14 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: coconut flour cornbread, cornless cornbread, grain free bread, grain free cornbread, hidden veggie recipes, paleo cornbread
Prep Time: 5 minutes
Cook Time: 45 minutes
Cooling time: 30 minutes
Servings: 9 servings
Calories: 188kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Grease an 8×8 baking pan or a 10" oven-safe skillet generously with ghee or coconut oil. You can also line the pan with parchment paper instead.
  • In a large mixing bowl, stir together coconut flour, tapioca starch, baking soda, and sea salt.
  • In another bowl, whisk together eggs, coconut milk, ghee, and honey.
  • Pour wet ingredients into dry ingredients and mix together.
  • Fold in shredded zucchini.
  • Pour into the prepared baking dish and flatten it out into an even layer. The batter may seem thick but that's okay.
  • Bake for about 40-45 minutes until a toothpick inserted at the center comes out clean. The outside should look golden and crusty, but the inside will be soft and fluffy.
  • Cool then slice into smaller pieces, and serve with ghee (or butter) and/or honey.
  • You can reheat leftovers by reheating it gently on the stove top, the oven, or the air fryer!
Nutrition Facts
Paleo Zucchini Cornbread Without Corn (Nut Free)
Amount Per Serving (1 serving – makes 9)
Calories 188 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 322mg 13%
Potassium 109mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 8g
Protein 4g 8%
Vitamin A 2.4%
Vitamin C 4.9%
Calcium 1.4%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


18 thoughts on “Paleo Zucchini Cornbread Without Corn (Nut Free)

  1. faith


    This recipe was amazing!!! It really did taste like cornbread. Made it tonight to compliment my chili verde recipe and it paired beautifully. I will say, I used pork lard instead of ghee (i don’t tolerate ghee) and I added 2 teaspoons baking powder (grain free) to increase fluff. It was fantastic, super easy and I’ll be making this on repeat! Thanks for this wonderful recipe!

    Reply
    1. Jean Choi Post author

      I’ve never tried it with egg substitutes. You might be able to use flax eggs or gelatin eggs but I can’t guarantee results!

      Reply
  2. Megan Stevens


    Jean I love this recipe! I think I’ve pinned it to all the possible boards! šŸ˜‰ My neighbor just gifted us with zucchini, so it’s on this week’s list to make! šŸ™‚

    Reply
  3. Joni Gomes


    Loved this recipe! The texture of the cornbread with the coconut flour is so good! Loved the little green specs from the zucchini as well!

    Reply
  4. Zuzana


    Love to make anything in a skillet. Had no idea, something like this is possible as well. Thanks a lot for sharing your knowledge and tips.

    Reply
  5. Linda


    Like you, I love cornbread and this version using coconut flour sounds so much better than regular cornbread. Also, love how you add honey to go with this cornbread. Oh yum!

    Reply
  6. Erin


    I made this for my son. It’s usually such a challenge to get him to eat anything bread-y but he loved this! I’m SUPER excited! And I can’t wait to try your pumpkin version. Thanks for the great recipe! My only note is that it was much better after it sat for some hours (I know it’s due to the coconut flour but in case someone else doesn’t know to expect that ;))

    Reply
  7. heather


    I would totally swap out the honey for monkfruit here…do you think that would work? Otherwise, this looks to be a great way to enjoy those extra carb days!!

    Reply
  8. Nicolette

    I love grain and gluten-free recipes that work! I’ve recently reintroduced eggs. This recipe is delicious. Thank you!!! Have you anyone frozen it successfully?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.