Zucchini Cornbread

Sweet corn is at its prime right now in Ontario.  After picking up a bundle  from Reesor’s Farm Market in Stouffville, I used the leftovers from a BBQ dinner for a batch of cornbread.  The addition of fresh corn along with grated zucchini adds moisture and flavour to this savoury quickbread.

cornbread for website

For this recipe you will need…
3 eggs
1/2 cup canola oil

1/4 cup maple syrup
1 1/2 cups grated zucchini

1 1/3 cups corn flour
1/3 cup chickpea flour
1/3 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2 cups cooked corn kernels (2 cobs)

Whisk wet ingredients together in a large bowl.  In a separate bowl mix together dry ingredients.  Once combined, fold dry into wet.  Pour into a greased and parchment lined loaf pan (8″x 4″) or in two, 5 inch round cast iron pans.  Bake at 350 degrees for 35-45 minutes as a loaf or 20 – 25 minutes in cast iron pans (or until a tester comes out clean).

corn husks

Enjoy on the side of a soup or chili or on its own with a large smear of butter!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>