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!
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.
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.
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!
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Paleo Zucchini Cornbread Without Corn (Nut Free)
Ingredients
- 1 cup coconut flour
- 1/4 cup tapioca starch or arrowroot starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 eggs
- 1/2 cup full-fat coconut milk
- 1/4 cup ghee melted and cooled
- 3 tbsp honey
- 1 1/2 cups shredded zucchini about 1 medium
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!
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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!
Thanks so much!! Makes me so happy that you enjoyed it.
Love the honey drizzle shot! This recipe looks amazing, totally have to try this 🙂
Is there a sub for the eggs? I would LOVE to try this. I miss cornbread so much.
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!
This was excellent! Thanks for sharing!
I love that this is grain-free AND nut-free! So delicious!
Jean I love this recipe! I think I’ve pinned it to all the possible boards! 😉 My neighbor just gifted us with zucchini, so it’s on this week’s list to make! 🙂
This sounds great and is perfect for my bounty of zucchini this summer!
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!
I love cornbread! The zucchini adds such a different taste and texture!
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.
Zucchini in savory or sweet bread is fantastic! Never thought of putting it in “corn-free” bread. Can’t wait to try it!
This is so brilliant! I love cornbread and miss it on a grain-free diet. But this looks like such a good version and definitely healthier.
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!
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 ;))
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!!
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?
Hi Jean,
Great recipe. Thank you. My husband made it for us (he’s the baker in the family) and it was a lovely Sunday treat.
Is anyone really getting nine servings……lol……?? I think we went over your serving size – just a tiny bit. Can’t
wait for the leftovers tomorrow. We had some extra summer squash to use it up and it came out great. I’ll be checking
out your other recipes.
Thanks again,
Lizzy