Jalapeno Zucchini Cornbread
Contents
Jalapeno Zucchini Cornbread is a perfect vegan for your summertime, let’s reference it!
Jalapeno Zucchini Cornbread
I have one thing I know for sure, It’s not a complete meal without cornbread. It might be the positively perfect summertime side. Don’t mistake me, Pasta salad, potato salad, coleslaw and watermelon are all lovely in their own ways, but you can’t have a barbecue without cornbread. It’s fluffy, sweet and savory all at once.
Well friends, we’re upgrading our cornbread up and making vegan jalapeno cornbread! and this isn’t just any old vegan cornbread with a little jalapenos thrown up top. It’s zucchini cornbread. So it’s not only does mean you’re able to sneak in another veggies without anyone knowing, but it will be crazy moist if you put some zucchini. No dry, crumbly cornbread over here, folks!
Ingredients for Jalapeno Zucchini Cornbread
Zucchini cornbread isn’t only junk food with extra veggies but also is surely an awesome benefit. It adds much of extra moisture and fluffiness, It’s would rather adds veggies and cornbread? Excellent! This is everything that make vegan jalapeno cornbread:
- Flax meal. To use it as a vegan alternative egg, let’s mix 1 tbsp of flax with 2 1/2 tbsp water.
- Non-dairy milk. You can use any variety you’d like, just go for sugar-free.
- 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. Make sure you look for fine cornmeal for the best structure.
- Oat flour. So we’re using oat flour here. Because of a gluten-free cornbread recipe. 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 dish to make sure 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 advise to remove 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
This dish isn’t only super tasty but also super easy to make. Before doing anything else, let’s start with flax egg and vegan buttermilk using it after it gets too cold. 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.
Mix together your cornmeal, oat flour, baking powder, baking soda and salt in a large bowl. Once your flax egg has coagulated and your vegan buttermilk has grown. Combining all of the wet and dry ingredients and mix they just come together and eventually fold in the zucchini, corn and jalapeno til they’re incorporated evenly throughout. Add the batter to your wok and put it in the oven for 25 mins. It is certain that they’ve already frozen before digging in! It’s so great that you end up with a fabulous zucchini cornbread.
More Vegan Cornbread Recipes
You can call me a cornbread lover and I think you have a lot on your plate year round, so I have some recipes for any occasion. If you’re looking for other vegan cornbread recipes, check out these ones!
- Vegan Pumpkin Cornbread
- Blueberry Cornbread Muffins
- Healthy 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.
