Jalapeno Cheddar Zucchini Bread Recipe
I love growing zucchini in my vegetable garden. It is so easy to grow and can produce so much!
Then it is time to start looking for ways to use up the great bounty of zucchini.
This savory jalapeno cheddar zucchini cheese bread recipe is so delicious. A totally different taste than regular zucchini bread. It is the ultimate comfort food! More savory than sweet with a little bit of heat. This jalapeno cheddar zucchini bread is great to go with a meal or as a snack. Pair with a sandwich or soup! It’s packed with shredded zucchini, sharp cheddar cheese and jalapenos, creating a tender, flavorful loaf.
Jalapeno Cheddar Zucchini Bread offers a moist and savory way to enjoy the summer’s bounty of fresh zucchini and spicy jalapenos.
Combining the fresh, moist goodness of zucchini with the bite of sharp cheddar and a spicy hit of jalapeño, this bread is a fantastic savory treat perfect for breakfast, snacks, or even a light lunch. The subtle sweetness from the zucchini balances beautifully with the cheese and heat, creating layers of flavor that keep you coming back for more.This savory bread works well as a standalone snack, a sandwich base, or a side for soups and salads. It reheats beautifully too, making it an excellent candidate for meal prepping or packing in lunches.
This delicious jalapeno cheese zucchini bread is so easy to make plus it is a great addition to any meal.
This delicious and easy jalapeno cheddar zucchini bread recipe uses simple pantry staples and one loaf pan. Grate the squash, mix in all the ingredients, put in the oven, and your kitchen smells heavenly.
Ingredients for Jalapeno Cheddar Zucchini Bread Recipe
- 1 cup Grated Zucchini
- 1 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Chopped Jalapeno (about 1 large pepper)
- 1 cup All-Purpose Flour
- 1/2 cup White Sugar
- 2 Large Eggs
- 1/4 cup Vegetable Oil
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
Detailed Instructions for Making Jalapeno Cheddar Zucchini Bread Recipe
Preheat oven to 350 degrees F.
Grate the zucchini using the largest holes with a box grater or other type of grater. Once grated, do not squeeze the zucchini dry, as the liquid keeps the bread moist.
You can also use zucchini that you’ve frozen in this recipe. It will need to be thawed and you will have to squeeze out the extra water before you add it.
Add the grated zucchini, sugar and vegetable oil to a bowl and mix well. Add the eggs and mix until smooth.
Add in the chopped jalapenos and mix well.
To a separate bowl, add the dry ingredients: the flour, salt, baking powder, onion powder, garlic powder, and salt.
Add the dry ingredients to the wet ingredients, stir. When combining ingredients, try not to overmix as it will make your bread chewy and not as moist.
Add the shredded cheese and mix well.
Pour the mixture into a greased 8×4 inch or 9×5 inch loaf pan.
Bake 40 to 60 minutes. I know that is a wide range, but ovens vary. My breads only take about 40 to 45 minutes and I start checking them every 5 minutes after 30 minutes. Check with a toothpick and when it comes out clean from the center of the loaf the bread is done.
Let the bread cool before removing from the pan. Store covered for 2 days, or in the refrigerator for 7 days. It can also be frozen for up to 3 months.
Enjoy!
Enjoy this delicious jalapeno cheddar zucchini bread with any meal or as a snack. Would be great paired with a soup or a sandwich!
For more of my favorite great recipes and canning recipes, plus posts about other homestead-type activities, such as natural remedies, gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
Some links are affiliate links, which means I make a small commission at no extra cost to you.
Jalapeno Cheddar Zucchini Bread Recipe
This savory jalapeno cheddar zucchini cheese bread recipe is so delicious. A totally different taste than regular zucchini bread. It is the ultimate comfort food! More savory than sweet with a little bit of heat. This jalapeno cheddar zucchini bread is great to go with a meal or as a snack. Pair with a sandwich or soup! It’s packed with shredded zucchini, sharp cheddar cheese and jalapenos, creating a tender, flavorful loaf.
Ingredients
- 1 cup Grated Zucchini
- 1 cup Shredded Sharp Cheddar Cheese
- 1/4 cup Chopped Jalapeno (1 Large Pepper)
- 1 cup All-Purpose Flour
- 1/2 cup White Sugar
- 2 Large Eggs
- 1/4 cup Vegetable Oil
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
Instructions
1. Preheat oven to 350 degrees F.
2. Grate the zucchini using the largest holes with a box grater or other type of grater. Once grated, do not squeeze the zucchini dry, as the liquid keeps the bread moist.
3. Add the grated zucchini, sugar and vegetable oil to a bowl and mix well. Add the eggs and mix until smooth.
4. To a separate bowl, add the dry ingredients: the flour, salt, baking powder, onion powder, garlic powder and salt.
5. Add in the chopped jalapenos and mix well.
6. Add the dry ingredients to the wet ingredients, stir. When combining ingredients, try not to overmix as it will make your bread chewy and not as moist.
7. Add the shredded cheese and mix well.
8. Pour the mixture into a greased 8×4 inch or 9×5 inch loaf pan.
9. Bake for 40 to 60 minutes. That is a wide range, but ovens vary. Check with a toothpick and when it comes out clean from the center of the loaf, the bread is done.
10. Let the bread cool before removing it from the pan. Store covered for 2 days, or in the refrigerator for 7 days. It can also be frozen for up to 3 months.
