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5 from 15 votes

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!
Prep Time5 minutes
Cook Time45 minutes
Cooling time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: coconut flour cornbread, cornless cornbread, grain free bread, grain free cornbread, hidden veggie recipes, paleo cornbread
Servings: 9 servings
Calories: 188kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Grease an 8x8 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: 120IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg