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How to make:

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.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
three squares of vegan cornbread stacked one on top of another
9-12 pieces 1x
Rating: 1 from 1 reviews



  1. Preheat oven to 400F. Lightly grease an 8×8-inch pan.
  2. 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.
  3. In a large bowl, place cornmeal, oat flour, baking powder, baking soda and salt; stir.
  4. In the bowl with the milk mixture, add the flax egg, applesauce, sugar and oil. Whisk to combine.
  5. 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.
  6. 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.


*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.