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.