Sneak in some extra veggies with this Jalapeno Zucchini Cornbread! It’s the perfect vegan jalapeno cornbread to spice up your summer spread.
Jalapeno Zucchini Cornbread
If there’s one thing I know for sure, it’s that no summer cookout is complete without cornbread. It might be the absolute perfect summer side. Don’t get me wrong, pasta salad, potato salad, coleslaw and watermelon are all beautiful in their own ways, but you just can’t have a barbecue without cornbread. It’s fluffy, sweet and savory all at the same time.
Well friends, we’re taking our cornbread up a notch and making vegan jalapeno cornbread! And this isn’t just any old vegan cornbread with a few jalapenos thrown on top. It’s zucchini cornbread. So not only does that mean you’re able to sneak in another serving of veggies without anyone knowing (and trust me, they won’t), but the zucchini also makes this vegan cornbread so crazy moist. No dry, crumbly cornbread over here, folks!
Ingredients for Jalapeno Zucchini Cornbread
Zucchini cornbread isn’t just about sneaking in the extra veggies, even though that is definitely a great benefit. The zucchini adds a lot of extra moisture and fluffiness. Bonus veggies AND better cornbread? Win, win. Here’s everything you’ll need to make this vegan jalapeno cornbread:
- Flax meal. We’re mixing 1 tablespoon of flax with 2 1/2 tablespoons water to use it as a vegan egg substitute
- Non-dairy milk. You can use any variety you’d like, just go for unsweetened.
- Apple cider vinegar. When we mix apple cider vinegar into our plant-based milk, it’ll act as a vegan buttermilk and give us a more tender zucchini cornbread.
- Cornmeal. You’ll want to make sure you look for fine cornmeal for the best texture.
- Oat flour. I wanted this to be a gluten-free cornbread recipe, so we’re using oat flour here. Hot tip – you don’t have to buy a fancy oat flour! You can make your own at home by blending oats in a blender or food processor until it forms a fine flour.
- Salt. Always!
- Baking soda and baking powder. We’re using both leavening agents in this zucchini cornbread to ensure that it’s super fluffy and light.
- Applesauce. To add a bit of sweetness and more moisture to our vegan jalapeno cornbread.
- Cane sugar or coconut sugar. Corn is naturally sweet, but adding a bit of extra sugar to this vegan jalapeno cornbread helps tame a bit of the heat.
- Oil. You could use coconut oil, avocado oil or grapeseed oil.
- Zucchini. You’ll need one packed cup of grated zucchini for this vegan jalapeno cornbread.
- Corn. You could use fresh off the cob, or thaw some frozen corn.
- Jalapeños. I highly recommend removing the seeds to keep this from being burn-your-mouth-off zucchini bread, which isn’t what we’re going for.
How to Make Jalapeno Zucchini Cornbread
Not only is this zucchini cornbread super delicious, but it’s also super easy to make. Before you do anything else, you’ll want to start your flax egg and vegan buttermilk since these need to sit before being used. Combine your flax meal with water in one bowl and your milk and vinegar in another bowl and let both sit while you grease an 8×8 pan and grab your other ingredients.
Then you’ll mix together your cornmeal, oat flour, baking powder, baking soda and salt in a large bowl. Once your flax egg has congealed and your vegan buttermilk has developed, you’ll combine them in a separate bowl along with your applesauce, sugar and oil. Next, combine the wet and dry ingredients and mix until they just come together. Finally, fold in the zucchini, corn and jalapeno so that they’re incorporated evenly throughout. Add the batter to your pan and pop it in the oven for about 25 minutes. Make sure you let it cool in the pan before digging in! It’s worth the wait to make sure you end up with a zucchini cornbread with the perfect texture.
More Vegan Cornbread Recipes
You could definitely call me a cornbread lover. I think it belongs on your plate year round, so I have a few different cornbread recipes for any occasion. If you’re looking for other vegan cornbread recipes, check out these ones!
Jalapeno Zucchini Cornbread
Sneak in some extra veggies with this Jalapeno Zucchini Cornbread! It’s the perfect vegan jalapeno cornbread to spice up your summer spread.
Ingredients
- 1 tablespoon flax meal + 2 1/2 tablespoons water
- 1 cup unsweetened non-dairy milk + 1 teaspoon apple cider vinegar
- 1 1/2 cups fine cornmeal
- 1/2 cup oat flour*
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened applesauce
- 2 tablespoons vegan cane sugar or coconut sugar
- 1 tablespoon coconut oil, avocado oil or grapeseed oil
- 1 cup zucchini, grated and packed
- ½ cup corn
- 2 jalapeños, seeds removed and chopped, plus slices for topping
Instructions
- Preheat oven to 400F. Lightly grease an 8×8-inch pan.
- In a small bowl, combine flax meal and water to make a flax egg; place in the fridge. In another small bowl, stir together milk and vinegar. Let the mixtures sit for 10 minutes.
- In a large bowl, place cornmeal, oat flour, baking powder, baking soda and salt; stir.
- In the bowl with the milk mixture, add the flax egg, applesauce, sugar and oil. Whisk to combine.
- Slowly pour wet ingredients into the dry ingredients. Stir until just combined. Fold in zucchini, corn and jalapeno until the vegetables are evenly incorporated throughout the batter.
- Pour the batter into the greased pan. Bake for 25-27 minutes, or until a toothpick comes out clean. Remove from the oven; let the bread cool in the pan for a few minutes before cutting.
Notes
*To make your own oat flour, simply add rolled oats to a blender or food processor; blend until a fine flour forms. Then measure oat flour.
