Jalapeno Zucchini Cornbread

This Jalapeno Zucchini Cornbread is a tasty take on regular cornbread that is both vegan and gluten-free. It's moist, a little sweet, and the jalapeo gives it a little kick. It's great as a snack or side dish!

Ingredients:

• 1 cup cornmeal
• 1 cup gluten-free flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1 cup shredded zucchini
• 1/2 cup corn kernels fresh or canned
• 1 jalapeno, seeded and diced

Instructions:

Preheat oven to 375F 190C

Grease a baking dish or line with parchment paper

In a small bowl, combine almond milk and apple cider vinegar

Let sit for 5 minutes to curdle

In a large mixing bowl, whisk together cornmeal, gluten-free flour, baking powder, baking soda, and salt

Add the almond milk mixture, maple syrup, and olive oil to the dry ingredients

Stir until just combined

Fold in shredded zucchini, corn kernels, and diced jalapeno until evenly distributed

Pour the batter into the prepared baking dish and spread evenly

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the cornbread to cool slightly before slicing and serving

Enjoy!