I have given the amounts in the ingredients list two ways: by weight and by volume. Weight measurements are more accurate and will give you more consistent results. Volume measurements can vary from country to country and measuring set to measuring set. Having said that, this recipe is quite forgiving. First, I made it with just the weight measurements. Then I made it again with the volume measurements, which I then weighed to see how far off they were (not too far off), and the results were great both ways. I have also used other gluten-free flours with good results. Feel free to substitute the ones I have chosen with your favourite flours or commercial flour blend by equal weight or volume. If you don't need to eat gluten-free, I think this recipe should work with an equal amount (140 grams or 1 cup) of whole wheat flour. If someone tries substituting with wheat flour, let me know how it turns out.
I have to admit that, when making this post, I forgot to add the sweetener to the recipe. I didn't remember it until the cornbread had been in the oven for 10 minutes. The result was good, but I still prefer it with a little maple syrup so I've listed it as an optional ingredient.
If you don't have an oven thermometer already, you should get one. My oven temperature can vary widely depending on the weather, or sunspots, or the phase of the moon. My oven is the worst. The oven thermometer has made a huge difference in my baking.
140 grams (1 cup) gluten-free cornmeal
70 grams (1/2 cup) gluten-free sorghum flour
70 grams (1/2 cup) gluten-free tapioca flour
6 grams (1 Tablespoon) ground flax seed
2 grams (1/2 teaspoon) salt (optional)
4 grams (1 teaspoon) gluten-free baking powder
2 grams (1/2 teaspoon) baking soda
250 ml (1 cup plus 3 Tablespoons) soy milk
15 ml (1 Tablespoon) apple cider vinegar
40 ml (2 Tablespoons) maple syrup or other sweetener (optional)
135 grams (1 cup packed) shredded zucchini
To your health and happiness,
Beans and Rice