Jalapeno Zucchini Cornbread

READY IN: 1hr 10mins
Recipe by Lorraine of AZ

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!

Top Review by Debbwl

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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
  2. In a medium pan, saute onion in butter until soft and translucent. Let cool.
  3. With an electric mixer, combine softened butter, eggs and buttermilk.
  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. Serve with butter and jam or jelly. Can be made ahead and frozen.
  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.

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