Jalapeno Zucchini Cornbread

Jalapeno Zucchini Cornbread

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Pack some vegetables in your favorite side dish with this Jalapeno Zucchini Cornbread! It’s fluffy and just slightly sweet, with a hint of spice. A delicious Thanksgiving side, but perfect with a stew, soup, or just on its own. (vegan & gluten-free).


  • 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 Just Date Syrup
  • 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
    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, Just Date Syrup 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 27-32 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.

Inspired by Emilie from Emilie Eats