Zucchini Corn Bread

Zucchini Corn Bread

I found this recipe while browsing images on Pinterest. I found it great since it reminded me of the corn bread my grandmother used to make but much more healthier and easy to make.

Zucchini Corn BreadI found this recipe while browsing images on Pinterest. I found it great since it reminded me of the corn bread my grandmother used to make but much more healthier and easy to make.

Summary

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  • CourseSnack
  • CuisineNative American
  • Yield8 servings 8 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Spelt flour, freshly ground
1 1/2 Cups
Corn kernels
1 1/2 Cups
Baking powder
1 Tablespoon
Sea salt
1 Teaspoon
Honey
2 Tablespoons
Eggs, beaten
2
Coconut oil
4 Tablespoons
Milk
1 1/2 Cups
Zucchini, grated
1 1/2 Cups

Steps

  1. In a large bowl combine the spelt, corn meal, baking powder, and salt.
  2. In a smaller bowl mix together the honey, eggs, coconut oil, milk, and zucchini.
  3. Add the zucchini and wet mixture to the flour ingredients and mix well but do not over mix.
  4. Pour the batter into an oiled 9×13 pan and bake at 350 for about 45 minutes.
  5. Like in the old days when my grandmother cooked it, you can place the pieces on a skillet and golden the top and bottom with butter.