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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!

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 Quiche with Smoked Salmon and Leeks

You are going to love this perfect dish for Spring and Summer: Paleo & Keto Quiche with Smoked Salmon and Leeks. The perfectly balanced flavors with the flaky crust make the most delicious breakfast or brunch!

Paleo & Keto Quiche with Smoked Salmon and Leeks

I have to admit, I haven’t cooked with leeks for very long because it’s a new-to-me vegetable. My mom never cooked with it, and I’ve never ever heard of it until several years ago. However, as someone who loves experimenting with a new ingredient, I’ve been cooking with it and adding it to dishes and I’m really starting to love it! It’s been everywhere at my local farmers market these days.

Paleo & Keto Quiche with Smoked Salmon and Leeks Recipe

One of my favorite ways to enjoy leeks has been in egg dishes. It has a milder taste than regular onions while adding a crunchy texture that complements perfectly with creamy eggs. The crunchiness still remains after cooking and baked for a long time like in this keto quiche recipe.

This quiche is cooked with leeks, fresh herbs, and my favorite, smoked salmon, and the flavors and textures complement each other so well in every bite. Everything about this paleo and keto quiche screams spring, and it’s so perfect with a mug of coffee or matcha in the morning.

Paleo & Keto Quiche with Smoked Salmon and Leeks
Paleo & Keto Quiche with Smoked Salmon and Leeks

Sturdy Almond Crust

Real talk: I dropped this paleo and keto quiche on my countertop when I was taking it out of the oven, because there was a hole on my oven mitt which made me burn my skin (the story of my life). This is why you’ll see some cracks in the photos from the impact of the fall, but rest assured, the crust is extremely sturdy while still being flaky. It won’t fall apart on you!

Not only is the crust delicious and easy to make, I love that’s it’s grain free and low carb without any weird ingredients. In fact, 1 slice of this leek and smoked salmon quiche has only 9 grams of net carbs, which fits perfectly into your keto meal plan!

Paleo & Keto Quiche with Smoked Salmon and Leeks

#LeeksOnFleek Collaboration

This Paleo & Keto Quiche with Smoked Salmon and Leeks recipe is a part of an Instagram collaboration with several other talented bloggers. We are all sharing recipes featuring leeks today and I’m so excited to be taking part in it!

If you want some ideas on other delicious ways to use this spring vegetable, go check out the hashtag #leeksonfleek on Instagram. And don’t forget to share your creations with this hashtag as well!

Paleo & Keto Quiche with Smoked Salmon and Leeks
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Paleo & Keto Quiche with Smoked Salmon and Leeks

You are going to love this perfect dish for Spring and Summer: Paleo & Keto Quiche with Smoked Salmon and Leeks. The perfectly balanced flavors with the flaky crust make the most delicious breakfast or brunch!
Course Breakfast, Main Course
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 servings
Calories 408kcal

Ingredients

Quiche Crust

Filling

  • 2 tsp coconut oil
  • 2 leeks white and light green parts only, sliced
  • 3 garlic cloves minced
  • 4 large eggs whisked
  • 1/2 cup almond milk or any other non-dairy milki
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh chives chopped
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 6 oz smoked salmon chopped

Instructions

  • Preheat oven to 350 degrees, and grease a 10 inch quiche dish with ghee or coconut oil. 
  • Combine all ingredients for the crust in a large bowl until a crumbly dough forms.
  • Press the dough into the quiche dish.
  • Bake for 15 minutes.
  • While the crust is baking, heat coconut oil in a skillet over medium heat. 
  • Add sliced leeks and garlic and stir cooking for 3-4 minutes just softened  and fragrant. Remove from heat and set aside.
  • In a separate bowl, whisk together eggs, coconut milk, nutritional yeast, dill, chives, salt, and pepper until smooth.
  • Stir in the leek mixture and smoked salmon.
  • Pour the egg mixture into to the par baked quiche crust.
  • Bake in the oven for 40 minutes until golden, and a knife inserted in the center comes out clean. 
  • Cool slightly before slicing and serving. 

Nutrition

Serving: 1slice – makes 6 slices | Calories: 408kcal | Carbohydrates: 14g | Protein: 19g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 162mg | Sodium: 598mg | Potassium: 209mg | Fiber: 5g | Sugar: 2g | Vitamin A: 15% | Vitamin C: 5.2% | Calcium: 14.7% | Iron: 17%
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 Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This delicious Paleo Silky Egg Stir-Fry with Jumbo Shrimp is a Whole30 and low carb Chinese dish full of umami. Serve over rice or cauliflower rice for a complete, flavorful meal!

Silky Egg Stir-Fry with Jumbo Shrimp

Stir-frys are our go-to on busy weeknights. I always have white rice or cauliflower rice on hand, and quickly heating up protein and veggies in a delicious sauce is always a winner that turns out to be a super tasty complete meal that both my husband I love.

Paleo Silky Egg Stir-Fry with Jumbo Shrimp Recipe

This is why I’m so excited to share this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe with you today. It’s one of the quickest and easiest recipes, but has so much flavor. The first time my husband took a bite of this dish, he said, “Oh wow, very UMAMI!”

I thought this was so perfect and funny, because this paleo silky egg recipe is from my talented friend’s newest cookbook and her blog name is I Heart Umami. ChihYu Smith is my amazingly talented blogger friend, and she recently wrote a cookbook, Asian Paleo, and it’s filled so many amazing grain free Asian dishes like this one!

Silky Egg Stir-Fry with Jumbo Shrimp
Silky Egg Stir-Fry with Jumbo Shrimp

Asian Paleo Cookbook

After writing my own Asian cuisine centered cookbook, I was so excited to have this cookbook in my hand so I can expand my knowledge of Asian cooking. ChihYu, who was born and raised in Taiwan, took inspiration from various Asian countries (China, Japan, Korean, Thailand, Vietnam, etc) to create amazingly flavorful and authentic dishes that are free of gluten, soy, wheat, grains, dairy, and added sugar.

Asian Paleo is divided into 5 delicious sections to fit your mood:

  • Weeknight BFF features dinners that require little prep time and cooking time
  • Batch-Cooking Perfect features recipes that are perfect for prepping for the week ahead
  • Weekend Fun shows that you can still entertain friends while sticking to your Paleo diet
  • Easy Add-Ons range from vegetables to side dishes that perfectly pair with a variety of recipe
  • Flavor Pop includes recipes for healthy homemade condiments to replace gloppy, cloying store-bought sauces

Besides this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe, here are some of the recipes that I’m most excited to try:

  • Filipino Skirt Steak and Cauliflower Fried Rice Brunch
  • Paleo Chicken Katsu
  • Romantic Steamed Seafood Dim Sum
  • Cold Ramen Noodles
  • Smoky Curly Sweet Potato Noodle Fries

…and so much more! If you love Asian cuisine this book is a must-buy and I highly recommend it. I love that the recipes are accessible and easy, which being healthy and flavorful at the same time!

Check Out Asian Paleo!

Asian Paleo cookbook
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Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This dish is very popular in Hong Kong, Taiwan, and China because it’s super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 370kcal

Ingredients

  • 12 medium raw shrimp (about 1/2 lb), peeled and deveined
  • 6 large eggs
  • 1/2 tsp coarse sea salt plus a pinch
  • 1/8 tsp ground white pepper
  • 5 tbsp chopped scallions plus more if you like
  • 1 tsp arrowroot starch
  • 1 1/2 tbsp ghee
  • 2 medium firm (not ripe) tomatoes roughly chopped
  • 2 tbsp tomato paste
  • Toasted sesame oil for serving

Instructions

  • Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
  • Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
  • Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
  • Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
  • Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 610mg | Sodium: 1183mg | Potassium: 706mg | Fiber: 2g | Sugar: 6g | Vitamin A: 42.6% | Vitamin C: 29.9% | Calcium: 15.5% | Iron: 22.8%
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.