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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a golden loaf with melted cheese on top and jalapeño flecks throughout. This cheesy savory quick bread uses grated, squeezed-dry zucchini for a tender crumb and a clean toothpick test.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour Measure leveled for best structure.
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Wet ingredients
  • 2 eggs Use room temperature if possible.
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tbsp honey
Zucchini and mix-ins
  • 1.5 cup zucchini Grate and squeeze dry to prevent soggy bread.
  • 1.5 cup sharp cheddar cheese Shred and divide: 1 cup in batter, 1/2 cup on top.
  • 2 jalapeños Seed and dice; use 2 for mild to medium heat or 3 for hotter loaf.
  • 2 green onions Slice thin for even distribution.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf bakes evenly from the start.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together in a bowl until evenly combined and no streaks remain.
Mix the wet ingredients
  1. Beat eggs, buttermilk, vegetable oil, and honey together until smooth and fully combined.
Combine zucchini, cheese, and jalapeños
  1. Stir in grated squeezed-dry zucchini, 1 cup sharp cheddar cheese, jalapeños, and green onions until the mixture is evenly speckled.
Combine wet and dry
  1. Fold dry ingredients into wet just until no dry flour remains, stopping as soon as the batter looks uniform.
Bake
  1. Pour batter into the greased 9x5 loaf pan and top with the remaining 1/2 cup cheddar for a cheese-crusted finish.
  2. Bake at 350°F for 50–58 minutes, until the cheese on top is golden and a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and the cheddar pockets hold their shape.

Notes

Squeeze the grated zucchini very well (or blot firmly) to keep the loaf from turning gummy. Store covered in the refrigerator up to 5 days; rewarm slices in a toaster oven or oven. Freezing is yes—wrap tightly and freeze up to 2 months. For a lower-fat swap, use low-fat cheddar and reduced-fat buttermilk (the loaf will be slightly less rich but still slice well).