Spicy Zucchini Cornbread {GF}

Recipe for Spicy Zucchini Cornbread

1 cup of Bob’s Red Mill cornmeal

1 1/2 cup of gluten free all purpose flour

1/4 tsp of baking soda

1/2 tsp of baking powder

1 egg

3/4 cup of unsweetened almond milk

1 large zucchini (shredded, drained, and skin left on) This for me equaled about 1.5 cups of zucchini

1-2 Jalapeños (sliced and seeds taken out or some seeds left in, depends on how spicy you want it)

Start by preheating the oven to 400 degrees. Mix together your egg, milk, zucchini, and jalapeño. Then add in your flour, cornmeal, baking soda, and baking powder. Mix all together and pour onto a greased cast iron skillet (or bread pan) and bake for 25-30 minutes.

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