Savory Zucchini Bread with Cheddar Cheese & Jalapeños
This moist and flavorful zucchini bread combines sharp cheddar cheese with spicy jalapeños for the perfect savory quick bread. Easy to make and incredibly delicious.
Ingredients
- 1½ cups zucchini grated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 3 tablespoons butter melted and cooled
- 1½ cups sharp cheddar cheese grated
- 2-4 jalapeños finely diced
Instructions
- Preheat oven to 350°F. Line a 9×5 inch loaf pan with parchment paper and spray with non-stick cooking spray.
- Place grated zucchini in a clean kitchen towel over a strainer. Let sit 10 minutes, then squeeze out excess moisture.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, cooled melted butter, and egg.
- Add wet ingredients to dry ingredients. Mix just until combined - don't overmix.
- Fold in squeezed zucchini, grated cheddar cheese, and diced jalapeños until just combined.
- Pour batter into prepared loaf pan.
- Bake for 55-60 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Notes
Don't skip squeezing moisture from zucchini to prevent soggy bread
Room temperature ingredients blend better
Fresh jalapeños work best for texture
Remove jalapeño seeds for less heat
Store in refrigerator in airtight container up to 5 days
Can be made into 12 muffins - bake 30-35 minutes at 350°F
Freezes well for up to 3 months
Room temperature ingredients blend better
Fresh jalapeños work best for texture
Remove jalapeño seeds for less heat
Store in refrigerator in airtight container up to 5 days
Can be made into 12 muffins - bake 30-35 minutes at 350°F
Freezes well for up to 3 months