Step 1

Add the almond milk and apple cider vinegar into a small bowl. Give it a few stirs and let it sit for 5 minutes, until the almond milk curdles.

Step 2

Add the soaked millet, buttermilk, zucchini, almond flour, chia seeds, flaxseed meal, butter, and coconut sugar into a food processor. Process until the zucchini is completely pureed and all the ingredients are well-combined. Right before you’re ready to bake the cornbread, stir in the baking soda.

Step 3

Grease an 8 x 8 inch/20 x 20 cm square cast iron pan or a 9"/22.5 cm round cast iron pan. Pour the batter in, and bake the cornbread at 350°F/175°C until a toothpick inserted in the middle comes out with a few moist crumbs, but no wet batter, about 35 minutes.

Step 4

Let the cornbread cool in the pan for at least 20 minutes before slicing.

Step 5

Leftover cornbread keeps well in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.