Preheat oven to 375 degrees, and line an 8x8 baking pan with parchment paper, or grease generously. See Notes for how to bake these into muffins.
In a large mixing bowl, stir together cornmeal, baking soda, baking powder, and sea salt.
In a separate bowl, whisk together yogurt, honey, ghee, egg, and vanilla extract.
Add wet ingredients to dry ingredients, and mix until just combined.
OPTIONAL: If adding zucchini, wrap the shreds in a tea towel and squeeze out as much liquid as possible. Fold into the batter.
Pour the batter into the prepared baking pan. Bake for 35-40 minutes until golden brown and toothpick inserted in the center comes out clean.
OPTIONAL: If you want a nice, shiny top to the cornbread, spread some butter or ghee on top when it's fresh out of the oven.
Cool for 10 minutes, then slice into 16 squares. You can serve with butter and more honey.