Description
Classic cornbread gets a summery makeover by adding sweet strawberries and blueberries, savory thyme, and nutritious zucchini. This sweet and savory corn bread is the perfect dish to serve at your summer get together!
Ingredients
Scale
- 1 cup cornmeal
- 1 1/3 cup gluten free flour blend (I use Bob’s Red Mill 1:1)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup grated zucchini
- 1 egg, slightly beaten
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk
- 2 Tbsp melted coconut oil
- 1/2 cup frozen blueberries
- 1/2 cup frozen strawberries, chopped
- 1 Tbsp fresh thyme, chopped
Instructions
- Preheat the oven to 400 degrees fahrenheit. Spray an 8×8 inch glass baking dish with coconut oil cooking spray.
- In a large bowl, combine all of the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, and salt)
- In the bowl of a mixer, or a separate bowl, combine all the wet ingredients (egg, maple syrup, almond milk, coconut oil).
- Begin to add the dry to the wet ingredients in about 3 batches, mix until combined. Next, fold in the zucchini, berries, and the thyme until thoroughly combined.
- Pour the batter into the prepared 8×8 baking dish.
- Bake at 400 degrees for 28-30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting and serving.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: side dish, bread, baked good, low fodmap, gluten free, dairy free
- Cuisine: american
