Summer Vegetable Cornbread

A vegan cornbread with hidden vegetables added in. This cornbread makes for the perfect side to your favorite chili or soup.

1 cup cornmeal
1 cup whole wheat pastry flour
2 TB coconut sugar
1 TB baking powder
1/2 cup shredded zucchini (about 1/2 of a small zucchini)
1/8 cup green bell pepper, finely diced
1 cup unsweetened vanilla almond milk
1/4 cup unsweetened natural applesauce
1/4 cup pure maple syrup (not pancake syrup)

View the full recipe at Clean Eating Veggie Girl →