Zucchini-Blue Cornbread

This cornbread has a twist of color and flavor, and tastes slightly savory, sweet, and tangy. It can be eaten alone or as an accompaniment to any meal. I really like the look of the blue cornbread with the zucchini and lime on top. If you’re into pretty food, this certainly is as pleasing to look at as it is to eat. Great for the family, couples, friends, and for all the single guys and gals out there cooking solo. Try it out, you won’t regret it.

Zucchini - Blue Corn Bread

Zucchini-Blue Cornbread

Yields: 12-15 pieces

  • 1 cup spelt flour (or wheat, all purpose, a solid gluten free mix, etc)
  • 1 cup blue cornmeal
  • 1/3 cup oil, olive/safflower/grapeseed
  • 1 cup vegan milk
  • 1/2 cup maple syrup
  • juice of 1/2 lime
  • 2 flax eggs (2 tbsp ground flax meal soaked in 6 tbsp water for 15 minutes)
  • 1 tbsp lime zest
  • 1/2 cup grated zucchini
  • 1/2 zucchini thin sliced, for frying
  • 1 slice lime for garnish
  • 1 tsp baking powder
  • 1 tsp baking powder (use 1 tbsp if you want them taller)
  • 1/2 tbsp salt

Get the flax eggs ready. Fry the sliced zucchini with some oil in a skillet on medium heat until they're golden on each side. Mix the flour and cornmeal, then add the rest of the ingredients including the flax eggs and fold together. Pour that into a pan of your choosing and top with the fried zucchini slices, a slice of lime, and a dash of lime juice on the top if desired. Bake on 350F for 35-40 minutes in an oiled pan (make sure the batter is at an inch high in the pan, whatever size. You could also use an 8 x 8). When it's ready, a knife or toothpick should come out of the center generally clean. Let it cool for 10 minutes before you slice up and serve.

  • Preparation time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 45 minutes
Zucchini   Blue Corn Bread
Zucchini   Blue Corn Bread 1
Zucchini   Blue Corn Bread 3
Zucchini   Blue Corn Bread 6
Zucchini Blue Cornbread

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