Truly The Best Vegan Zucchini Cornbread Using Cornflour!

This truly is the BEST-EVER Vegan Zucchini cornbread I made up to date and I tried a few! It is a simple and delicious vegan bread that is filled with freshly grated zucchini and made using cornmeal!

A simple recipe for Vegan zucchini cornbread

Welcome to this delightful and wholesome recipe for Zucchini Cornbread with a twist! In this version, we’ll be using the goodness of cornflour to add a unique and delectable flavor to the traditional zucchini bread. This nutritious and vegan-friendly treat is not only incredibly delicious but also easy to make.

The addition of vegan cheese adds a delightful creaminess, and the hint of onion brings a subtle savory touch that will elevate this bread to new heights.

This is the time of the year when the zucchini in my garden is abundant! It is a relatively easy vegetable to grow and very prolific. Every year I find myself with more zucchini growing that, I can eat! I add them grated to my overnight oats (yes oats, try it! You can’t taste it), salads, wraps… you name it. A few years ago, when I first started to grow vegetables in my garden, I planted zucchini in a flower box. The abundance of it was overwhelming. I made so many recipes that I think I literally put my 10-year-old off zucchini for life 🤣

There are so many ways to include this neutral-tasting veg. However, I find myself always leaning towards sweet things including zucchini. It is even easier to disguise vegetables and zucchini, in particular, add beautiful moisture to baked goods.

If you are like me and you are swamped by the zucchini abundance, what can we do??

BAKE THIS VEGAN ZUCCHINI CORNBREAD OF COURSE 😊

And this is the zucchini cornbread recipe you are going to want to try. It is moist, sweet, and full of fresh zucchini and a subtle flavor of corn.

Ingredients you need:

Flax Eggs – Binders. Substitute with chia eggs (ground chia seeds mixed with water) or other egg replacers.

Plant Milk-Provides moisture. Choose almond, soy, oat, or any non-dairy milk.

Rapeseed Oil – Adds moisture and richness. I used rapeseed oil because it is very neutral in flavor. Swap with canola oil, vegetable oil, or another neutral oil. If you want to eliminate the oil altogether, some people who tried the recipe swapped it out for the same amount of applesauce.

Onion – Adds savory flavor. Shallots or leeks can be used for variation. you can omit this if you want or if you have sensitivity to the allium family of vegetables. However, it adds delicious extra depth to the flavor of this bread.

Cornmeal – Ground maize adds a beautiful texture and flavor. Substitute with semolina, ground oats, and breadcrumbs.

Wholegrain Spelt Flour – Nutty whole-grain flour. Replace with whole wheat flour, all-purpose flour, or gluten-free flour blend.

Sugar – the recipe calls for white sugar but you can add coconut sugar if you prefer sugar. You can always use a sweetener too.

Baking Powder – Leavening agent that helps the bread rise.

Salt: Enhances flavor.

Turmeric – Adds color and a subtle earthy taste.

Vegan Cheese – Contributes a cheesy flavor. Nutritional yeast can be used as a dairy-free alternative.

Zucchini – this recipe calls for 11/2 cup which is typically 1 medium-sized zucchini. I did not squeeze out the excess liquid of the zucchini as my grated zucchini was dry. You can squeeze the water out to prevent your batter from becoming too wet.

Easy instruction

How to make vegan zucchini cornbread:

• Preheat the oven to 170 degrees C and line a loaf pan with parchment paper.
• make your flax egg – mix 2 tablespoons of ground flax with 6 tablespoons of water and set aside for the flax to absorb the liquid.
• In a large bowl, add all the wet ingredients except for the grated zucchini and whisk to combine.
• In a separate bowl add the flour, baking powder, baking soda, and salt. Add your zucchini. I find that adding zucchini to dry ingredients prevents the zucchini from sinking to the bottom of the pan.
• Add dry ingredients to wet.
• Stir gently to just combine, being careful not to over mix or your loaf will be dense.
• Next, fold in the cheese.
• Pour into the prepared pan and bake for 3–35 minutes, or until a toothpick inserted comes out clean.
• Take it out and sprinkle additional cheese on top. Return to the oven for 5 minutes for the cheese to melt
• Let the loaf cool in the pan for a few minutes, then transfer to a cooling rack. Slice, serve, and enjoy!

Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense bread.

How to enjoy this delicious vegan zucchini cornbread?

This bread tastes divine paired with my split green pea soup. Dipping that melted cheese slice into the thick hearty soup is match-made in heaven!

You can try to pair this also with my immunity green soup! Equally delicious!

The different variations that could change the flavor of the bread:

Nuts and Seeds: Add a handful of chopped nuts (such as walnuts, pecans, or almonds) or seeds (like pumpkin or sunflower seeds) for extra crunch and flavor. Besides the crunch, it will definitely add nutritional benefits to this bread! That’s always a bonus in my books.

Flavorful Add-ins: Sun-dried tomatoes, olives, or roasted red peppers can provide savory depth to your zucchini bread.

Spices: Experiment with spices. This vegan zucchini bread pairs well with herbs such as garlic, basil, oregano, parsley, and thyme as those go particularly well with zucchini!

This vegan zucchini cornbread is:

Eggless

Simple

Easy

Moist!

wholesome

Nutritious

Other recipes you might like to try:

Naan bread

Seeded Rye Bread

Artisan Rustic Bread

Chocolate Pancakes

Frequently Asked Questions

What is the best way to store zucchini cornbread?

Store zucchini bread at room temperature for 2-3 days. It will need to be covered well to prevent dryness. I use baking paper. My kitchen is pretty warm so I find that every time I put baked goods in a plastic bag they tend to grow mold quickly. I often slice it and keep it in the refrigerator when I want a slice simply take it out and heat it up in a toaster! And this toasted slice tastes even better!

Can I make this recipe into muffins?

For sure! This recipe makes about 12 muffins. Fill the muffin tin about 3/4 of the way full and bake for 20 minutes before checking for doneness.

Can vegan zucchini bread be frozen?

Yes! This bread freezes very well, so double the recipe and freeze a loaf for later. To freeze, let it cool completely at room temperature. Then, double-wrap it in plastic wrap, and place it in a freezer bag.

Can you make vegan zucchini bread gluten-free?

I haven’t tested it myself, but I can’t see why it wouldn’t work with a decent gluten-free flour mix.

Can you make it oil-free?

I haven’t tried it myself but if you do let me know in the comments below how it turned out!

Do I need to peel the zucchini?

Don’t peel the zucchini – Zucchini melts into the bread, so peeling is just an unnecessary step.

How do you know if zucchini cornbread is made?

Test With A Toothpick – At 50 minutes, start testing your bread for doneness. Stick a toothpick in the center of the bread. If it comes out clean, the bread is done. If batter sticks to the toothpick, you’re looking at more cooking time.

Let me know if you try this recipe for Easy Vegan Zucchini Cornbread, and feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Vegan zucchini cornbread

Adapted from Curry & Comfort

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course bread, Side Dish

Servings 10 slices

Ingredients

  

1x2x3x

Dry ingredients

• 190 gram cornflour or polenta/cornmeal
• 150 gram wholegrain spelt flour
• 1 tbsp unrefined sugar
• 4 tsp baking powder
• 1 tsp salt
• ¼ tsp turmeric
• ¼ cup vegan cheese + 1 tbsp for topping

Wet ingredients

• 2 flax eggs (2 tablespoons grind flax mixed with 6 tablespoons of water. Set aside to set)
• 220 ml plant milk
• 1 cup grated zucchini
• 55 ml rapeseed oil
• ½ medium onion finely diced

Instructions

 

• Preheat oven to 180 C. Put all the wet ingredients in one bowl and whisk together well. I usually leave out the zucchini to mix with flour. It prevents zucchini sinking to the bottom of the pan.
• Sieve the 2 flours into another bowl and add the rest of the dry ingredients to that bowl, mix well.
• Add the dry ingredients to the wet ingredients and stir until just combined, do not over mix or it will be tough.
• Line a baking dish with baking paper). Tip the batter into the loaf tin/baking dish and even out the top.
• Bake for 30 minutes then remove from the oven and sprinkle over a thin layer of grated cheese.
• Return to the oven for 5 minutes or until a cocktail stick stuck in the middle comes out clean. Leave to cool slightly before removing from the tin.
• Slice and serve warm or at room temperature.
• ENJOY!

Keyword corn bread, easy bread, healthy bread, vegan zucchini bread, zuchcini bread

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