Zucchini Cornsticks Yields 1 dozen cornsticks Southern-style cornbread is usually made with immunosuppressive white sugar. Here, it's naturally sweetened with unfiltered apple juice.

Prep Time: 20 minutes
Cooking Time: 25 minutes


1 1/2 cups finely ground cornmeal


1/2 teaspoon sea salt


2 teaspoons chili powder


1 teaspoon dried dill or 1 tablespoon minced fresh dill


2 teaspoons nonaluminum baking powder


4 tablespoons canola oil


1 cup soy milk


1/2 cup unfiltered apple juice


1 tablespoon apple cider vinegar


1 cup zucchini, shredded


1/4 cup scallion, finely chopped

1. Preheat oven to 350°F. Sift dry ingredients into a mixing bowl. Add wet ingredients and stir well with a wooden spoon.

2. Fold zucchini and scallions into batter.

3. Spoon batter into an oiled cornstick or muffin pan. Fill 3/4 full. Bake 25 minutes or until tops are light golden brown.