There’s nothing wrong with clinging to summer, but with school buses back on the roads, darkness setting in earlier and Halloween treats filling store shelves, I’ve decided to embrace autumn now. Part of the experience is hunkering down at home and preparing more hearty, wholesome meals to warm your kitchen and your belly. This zucchini-topped cornbread is perfect paired with a steaming bowl of vegetarian chili, and because it’s vegan, gluten free, soy free and nut free, it can be enjoyed by anyone at your table.
Skillet Zucchini Cornbread (Gluten Free & Vegan)
Ingredients
1 medium zucchini, sliced thinly
1 cup garbanzo bean (chickpea) flour
½ cup gluten-free all-purpose flour
½ cup fine cornmeal, plus extra for skillet
1 Tbsp.coconut sugar or granulated sugar of choice
2 tsp.baking powder
1 tsp. baking soda
1 tsp sea salt
1½ cups water
1 Tbsp. apple cider vinegar
2 Tbsp.extra-virgin olive oil, plus more for skillet
Directions
- Preheat oven to 350 degrees F. Coat 9” cast iron skillet or pie plate with oil and sprinkle with cornmeal, rolling to evenly coat; tap out excess.
- In a large bowl, sift garbanzo flour, all-purpose flour, cornmeal, coconut sugar, baking powder and soda and salt.
- In a medium bowl, combine oil, vinegar and water.
- Pour wet mixture into dry mixture and stir well to combine.
- Pour mixture into skillet or pie plate.
- Arrange zucchini slices on cornbread, working from the outside toward the center, overlapping slices slightly.
- Bake cornbread for 40 to 55 minutes or until a toothpick inserted into the center comes out almost clean.
- Let cool for 10 minutes before slicing and serving.
Store leftover cornbread covered, at room temperature, for up to a day.