Jalapeno Zucchini Cornbread

With this Jalapeno Zucchini Cornbread, sneak in some extra vegetables! To spice up your summer fare, this vegan jalapeno cornbread is ideal.

THIS RECIPE

Jalapeno Zucchini Cornbread
I can say with certainty that no summer picnic would be complete without cornbread. It might be the ideal side for summer. Don’t get me wrong, watermelon, coleslaw, potato salad, and pasta salad are all lovely in their own ways, but a barbeque simply cannot be had without cornbread. It has a fluffy, sweet, and salty flavor to it all at once.
We’re preparing vegan jalapeno cornbread, my friends, to step up our cornbread game! Furthermore, this is not your standard vegan cornbread with some jalapenos sprinkled on top. Cornbread made with zucchini. Thus, you can slip in another serving of vegetables without anyone noticing (and trust me, they won’t), and the zucchini also gives this vegan cornbread its unique flavor.

Ingredients for Jalapeno Zucchini Cornbread

Despite being a terrific benefit, sneaking in additional vegetables isn’t the only reason to make zucchini cornbread. The zucchini significantly increases the amount of wetness and fluff. Better cornbread AND extra vegetables? Win, win What you will need to prepare this vegan jalapeno cornbread is as follows:

• Hemp meal. As a vegan alternative to eggs, we’re combining 1 tablespoon of ground flax with 2 1/2 tablespoons of water.
• Dairy-free milk. Use whichever flavor you like, but select the unsweetened kind.
• alcohol from apple cider. Our plant-based milk will work like vegan buttermilk when we add apple cider vinegar to it, making the zucchini cornbread more soft.
• Cornmeal. For the greatest texture, make sure to search for fine cornmeal.
• Always add salt!
• Sodium bicarbonate and baking powder. To make this zucchini cornbread incredibly fluffy and light, we use both leavening agents.
• Applesauce. in order to give our vegan jalapeno cornbread a little extra moisture and flavor.
• Coconut sugar or cane sugar. Although corn is naturally sweet, this vegan jalapeno cornbread gets a little sweeter to help with the heat.
• Oil. Coconut oil, avocado oil, and grapeseed oil are all options.
• Zucchini. For this vegan jalapeno cornbread, one packed cup of shredded zucchini is required.
• Corn. You could thaw some frozen corn or use fresh corn straight off the cob.
• Jalapeños. To prevent this from turning into burn-your-mouth-off zucchini bread, which is not what we’re trying for, I strongly advise removing the seeds.
• Acorn flour. We’re using oat flour since I wanted this to be a gluten-free cornbread recipe. Hot tip: You don’t need to purchase expensive oat flour! Oats can be processed into a fine flour at home by processing them in a blender or food processor.
  

How to Make Jalapeno Zucchini Cornbread

• This cornbread made with zucchini is not only really tasty, but also quite simple to make. Since the flax egg and vegan buttermilk need time to sit before use, you should start them before moving on
• Bit you prepare the other ingredients and grease an 8-by-8-inch pan, combine the flax meal with the water in one bowl and the milk and vinegar in the other.
• Set both bowls aside to sit for a while.
• Then, combine the cornmeal, oat flour, salt, baking soda, and baking powder in a sizable bowl.
• You’ll combine your vegan buttermilk and flax egg, as well as your applesauce, sugar, and oil, in a different bowl after they have congealed and matured, respectively.
• After that, combine the wet and dry ingredients and stir just until combined. Incorporate the zucchini, corn, and jalapeno lastly by equally incorporating them into the mixture.
• Place the pan with the batter in the oven for about 25 minutes.
•  Before consuming, make sure to let it cool in the pan.
• Making sure your finished zucchini cornbread has the ideal texture is worth the extra time.

NOTES: Simply place rolled oats in a blender or food processor and pulse until a fine flour forms to create your own oat flour. Next, weigh the oat flour.