Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jalapeno Zucchini Cornbread Recipe
    Lost? Site Map

    Jalapeno Zucchini Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Lorraine of AZ's Note:

    This is a versatile recipe. With its totally green color (from the zucchini), you'll want to remember it on St. Patrick's Day. With its hint of sweetness, (from the honey), you'll want to serve it at breakfast. With its moistness (from the buttermilk and of course the zucchini) you'll enjoy slice after slice. And with its nip of heat (from the jalapenos) you'll want to make this over and over. The recipe comes from our local foodie, Jan D'Atri, who says the 2 jalapenos in the recipe are exactly the right amount. Nevertheless, you'll want to use your judgment!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
    2. 2
      In a medium pan, saute onion in butter until soft and translucent. Let cool.
    3. 3
      With an electric mixer, combine softened butter, eggs and buttermilk.
    4. 4
      Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
    5. 5
      Serve with butter and jam or jelly. Can be made ahead and frozen.
    6. 6
      NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.

    Ratings & Reviews:

    • on June 25, 2013


      I shared this with co-workers who gave it mixed reviews. We all liked the zucchini, fresh jalapenos and onion, but most of us thought it needed something more. Some thought it need cheese and one thought it would be better as regular bread instead of a cornbread. I made as written using the loaf pan option. I might try playing around with it a bit, thanks for the post.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jalapeno Zucchini Cornbread

    Serving Size: 1 (111 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 276.4
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 7.1 g
    Cholesterol 89.6 mg
    Sodium 502.5 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 1.6 g
    Sugars 11.8 g
    Protein 5.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes