Back in Maryland by the end of August, I’ve been able to catch the last bit of our incredible late-summer produce. Sure, last week saw the official end of tomato season. But a few zucchinis are still lingering around.
Although I’m not the biggest fan of winter (having escaped the past three in Latin America), I’m down with this pre-fall weather. It’s this in-between time when late summer produce overlaps with chili season. Intelligent people haven’t quite lost their minds to the NFL (yet), as it’s still pre-season. And it’s just warm enough to leave the jacket at home and opt for sweater instead (sometimes).
Cornbread signifies fall. It’s a clear indicator. Although, to be fair, I was eating corn in nearly every form for eight months in Central Mexico. This zucchini cornbread is like Mexico meets the Chesapeake. It’s simple, soft, and flavourful. The red pepper spice will kick you in the face. And the zucchini adds moisture. For a cornbread, it’s super light. Typically, cornbread is heavier and slathered with butter. (Did I mention Maryland is technically part of the South?) This one is vegan (totally dairy-free) and subtly sweetened with a hint of maple syrup and coconut oil– the perfect cooling complement to red pepper flakes. You’ll want to eat this for breakfast, lunch and dinner.
Hot Zucchini Cornbread
What you’ll need:
- 1 flax egg (2 tbsp ground flax seed mixed with
3 tbsp water)
- 1 cup cornmeal
- 1/4 cup corn starch
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp red pepper flakes
- 1 tbsp vinegar of your choice (I suggest apple cider vinegar)
- 1/4 cup coconut oil, melted
- 1 tbsp maple syrup
- 1 1/2 cups grated zucchini
Preheat the oven to 400 degrees Fahrenheit. Create the flax egg and let it sit for about 10 minutes until it congeals. In a large bowl, mix dry ingredients: cornmeal, corn starch, baking powder, baking soda, salt, and red pepper flakes. In a separate bowl, stir the milk, vinegar, and coconut oil together. In the large bowl, combine the wet and dry mixtures. Then fold in the grated zucchini. Pour the batter into a non-stick pan. (It will be rather wet, like cake batter.) Sprinkle some extra red pepper flakes on top. Bake for 25 minutes. Then let it cool before enjoying. Easy! Cozy summer-to-fall comfort food with a subtle spicy kick.
Recipe adapted from My New Roots Cookbook