After multiple posts on collard greens, I was craving something sweet to drown out the veggie coma I had slipped into. With collards on my mind, I could not think of a more perfect accompaniment to good ole southern collards than some warm and crumbly corn bread. Corn bread traditionally has loads of butter and is very often cooked in a cast iron skillet lined with bacon fat. Although I am not against the skillet, I do avoid excess bacon fat! The corn meal is often mixed with flour to create a more appealing texture. However, I have found that it is simpler and quite delicious to use 100% cornmeal (non-GMO of course!-I’ll get to this later). Using cornmeal alone allows for a gluten-free recipe as well. All of the fat in this recipe comes from natural sources-not processed oils or even butter.
Why zucchini, you ask…why take a perfectly good sweet recipe and ruin it with a vegetable!? Well…Why not! First of all, gives this bread a moist and
delicious texture. Using zucchini adds high quality fiber, Vitamin A and C, magnesium, folic acid and minerals. You will never even know it’s there! I got this one by my husband without an ounce of suspicion!
The most important point I will stress with this recipe is to use good ingredients. It is important to purchase high-quality corn meal to avoid without GMO’s. Genetically modified organisms, or GMO’s, are animals or plants whose genes have been manipulated through human engineering. Whether it be to create more fruit production in shorter period of time using plants that utilize less space per cubic inch, or creating a kernel that repels pest naturally, the goal of genetic modification is usually the same- to increase profits. This is not necessarily a bad thing. The problem is, the process of genetic modification is fairly new, and became popular only in the mid-1990’s. Therefore, researchers still don’t know the effects this will have on our bodies in the long run. For this reason, myself and many others believe that they should be avoided. Foods commonly known to have GMO’s are: Corn, soy, papaya, rice, potatoes, rBGH found in milk, and canola oil. Bob’s Red Mill is an outstanding company that dedicated itself to providing grain products that are GMO free. I used their fine grind cornmeal for this recipe.
If you are familiar with cornmeal, you know that it is very hard and does not easily absorb liquids. For this reason, corn bread needs a good amount of moisture and fat to make up for its dryness. I use full-fat canned coconut milk, eggs, and maple syrup to give the finished product a moist texture. The zucchini helps a lot as well. Coconut milk offers many great benefits and is naturally high in fat. It has such a beautiful fragrence but is truly undectable in the finished cornbread. This will substitute dairy and oil in our recipe. I love using real maple syrup in recipes as it is minimally processed and adds such a deeply rich flavor. The great thing about using a natural sweetener like maple syrup is the added benefit of minerals such as zinc, iron, calcium, potassium and manganese, as well as polyphenols (antioxidants). Try finding that in white sugar!
This recipe is super easy! Just toss everything into the food processor, give it a whir and bake! It can be divided into 12 or 16 squares. Of course, I like bigger pieces so 12 is my choice, and with only 189 calories per square- the bigger the better!
- 1 Large Zucchini, Peeled
- ½ Cup Full-Fat Coconut Milk
- 1 Egg
- ¾ Cup Pure Maple Syrup
- 2 1/4 Cup Organic Cornmeal
- ¼ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Tablespoon Baking Powder
- 1 Tablespoon Coconut oil
- Preheat oven to 350 degrees
- Grease an 8 x 8 inch square pan with coconut oil
- Add zucchini to food processor, and puree.
- Add remaining ingredients and process until smooth
- Pour batter into greased pan, and bake for 25 minutes
- Allow to cool before serving. Enjoy!