Tag Archives: coconut flour

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 love…

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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!
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

Serving: 1serving – makes 9 | Calories: 188kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 322mg | Potassium: 109mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2.4% | Vitamin C: 4.9% | Calcium: 1.4% | Iron: 5.4%
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.

Paleo & Keto Sheet Pan Pancakes

Cooking pancakes for a crowd has never been easier with these baked Paleo & Keto Sheet Pan Pancakes. They are fluffy and delicious, with only 5 grams of net carbs!

Paleo & Keto Sheet Pan Pancakes

Pancakes are one of the easier breakfast items to make. You mix together the pancake mix and just cook it up on the griddle. However, it CAN be a bit more work when you are trying to cook for bigger group, when you end up standing next to the stove making a batch after a batch of pancakes. It becomes time-consuming, and the first batches may get cold while trying to get everything on the table at the same time.

Paleo & Keto Sheet Pan Pancakes Recipe

Well, I found an easy solution for making a big batch of pancakes with the least amount of work: sheet pan pancakes! Instead of pan frying, you bake the pancake batter at one time in a sheet pan, and the result is a big batch of fluffy and soft pancakes done in no time.

I decided to make these pancakes low carb, because regular pancakes are too high in sugar for me and I don’t feel my best afterwards. With these keto sheet pan pancakes, I can enjoy my love for pancakes without a blood sugar crash afterwards, and you won’t even know that these are low carb from the taste and texture!

Paleo & Keto Sheet Pan Pancakes
Paleo & Keto Sheet Pan Pancakes

Not Keto? Make These Paleo!

I know many of my readers are just paleo, and they aren’t necessary trying to be keto. If that’s the case of you, you can just omit the stevia drops, and then sweeten the pancakes later by topping with regular maple syrup, OR you can add about 3-4 tbsp of maple syrup to the batter and reduce the coconut milk to 1 cup.

Jazz It Up With Add-ins and Toppings

This Paleo & Keto Sheet Pan Pancakes recipe makes plain, unflavored pancakes so you can dress it up how you like it. Once you transfer the batter to the sheet pan, you can add fruits, chocolate chips, or any other of your favorite add-ins. Blueberry pancakes are my favorite so I ended up using fresh blueberries, and they turned out delicious.

You can also be creative with your topping choices as well! I like to load up on them because I think toppings make all the difference. Here are some ideas:

  • fruits
  • nuts
  • spices like cinnamon
  • jam
  • nut butter
  • chocolate chips
  • coconut chips or shredded coconut
  • maple syrup (love this keto version)
  • sour cream
  • coconut whipped cream
  • yogurt
  • applesauce
  • and… what else? Tell me your favorite pancake topping in the comments below!
Paleo & Keto Sheet Pan Pancakes
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Paleo & Keto Sheet Pan Pancakes

Cooking pancakes for a crowd has never been easier with these baked Paleo & Keto Sheet Pan Pancakes. They are fluffy and delicious, with only 5 grams of net carbs!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 12 slices
Calories 236kcal

Ingredients

Instructions

  • Preheat oven to 425 degrees F and line an 18×13 baking sheet with parchment paper.
  • Mix all ingredients (except optional add-ins) until a smooth and creamy batter forms. If the batter is too thick, add more coconut milk until it reaches the right consistency. The batter should be a bit thicker than traditional pancake batter.
  • Pour into the prepared baking sheet and use a spatula to spread it out evenly.
  • Top with your favorite optional toppings, if using.
  • Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
  • Cut into 12 slices. A pizza cutter works well for this purpose.  
  • Enjoy with your favorite toppings! I love sour cream, coconut cream, fruits, nut butter, cinnamon, and/or keto maple syrup.

Notes

*You can replace stevia with 3-4 tablespoons of maple syrup, and reduce coconut milk to 1 cup if you are not on a low carb diet.

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 148mg | Potassium: 180mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2.4% | Vitamin C: 0.8% | Calcium: 8.6% | Iron: 9%
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.

Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

Paleo Irish Soda Bread

The first time I tried an Irish soda bread was actually in Ireland 8 years with my then-boyfriend and now-husband. It was our first big trip together ever since we started dating and this was before I went completely gluten free.

I remember tasting the soda bread at a restaurant in Dublin without expecting much, but I was surprised by how much I like it. It was crusty, soft, slightly sweet, and amazing with a slather of butter.

Paleo Irish Soda Bread Recipe

With St. Patty’s Day quickly approaching, it made me think of that trip and decided to make this grain free and paleo Irish soda bread. At first bite, it took me right back to Dublin! With the crusty exterior and the soft inside, it is amazing and I’ve been enjoying it with some ghee or butter each day.

Paleo Irish Soda Bread
Paleo Irish Soda Bread

What is Irish Soda Bread?

Soda bread is a classic humble Irish quick bread made with the most basic ingredients: flour, baking soda, buttermilk and salt. The crust is hard and the inside is soft, and there are various version of it.

My paleo Irish soda bread has different components to make the recipe grain free and dairy free, and I added dried fruits for a touch of delicious sweetness. However, the texture and flavor is definitely authentic and if you are avoiding wheat, I think you’ll love this on St. Patrick’s Day or anytime you get a hankering for bread!

Paleo Irish Soda Bread

Storing This Paleo Irish Soda Bread

This bread is the best tasting fresh out of the oven because it dries out the longer it sits. However, if you do have leftovers, you can wrap it in plastic wrap and place in a resealable bag. Store in the refrigerator for up to a week, and reheat just before serving!

Paleo Irish Soda Bread
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Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!
Course Appetizer
Cuisine Irish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 169kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together. 
  • Stir in dried apricots and/or raisins and disperse evenly.
  • In a separate bowl, whisk together coconut milk, eggs, apple cider vinegar, and honey.
  • Pour wet ingredients to dry and mix together until a dough forms. 
  • Shape the dough into a circle that’s 7 inches wide and place on the baking sheet.
  • Use a knife to cut an X on top of the dough.
  • Bake for 30-35 minute until toothpick inserted in the center comes out clean.
  • Cool for 30 minutes before slicing. 
  • Enjoy with ghee or butter!

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 139mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1.2% | Vitamin C: 0.5% | Calcium: 6.3% | Iron: 7.4%
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.