Preheat the oven to 425 degrees F and place a cast iron skillet on stovetop. Add 2 tablespoons of the coconut oil or vegan butter and melt. Remove from heat. In a small saucepan, heat the remaining oil/butter.
In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Then mix in the coconut yogurt, shredded zucchini and remaining melted oil or vegan butter until well mixed. Let sit for 15-20 minutes for cornmeal to absorb all the liquid. After 20 minutes, mix in the nut milk. Also mix in jalapeno and cilantro, if using.
With the bottom of the skillet coated in oil/butter, pour the batter into the skillet and place it in the center of the oven. Bake until 20 to 25 minutes. A toothpick inserted in the center should come clean when done. Allow to cool and serve!