Description
Indulge in the deliciousness of Savory Zucchini Quick Bread with Cheddar and Jalapeños, a delightful twist on traditional bread. This moist and flavorful quick bread incorporates fresh zucchini, sharp cheddar cheese, and a spicy kick from jalapeños. Perfect for brunch, snacks, or as a savory side dish, it pairs beautifully with soups or can be enjoyed on its own. Easy to prepare and freezer-friendly, this recipe is ideal for both novice bakers and seasoned chefs alike. Experience comfort in every slice!
Ingredients
Scale
- 1 ½ cups grated zucchini
- 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 melted butter (cooled)
- 1 ½ cups grated sharp cheddar cheese
- 2 – 4 finely diced jalapeños
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, cooled melted butter, and the egg.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the zucchini, cheddar cheese, and jalapeños until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about one hour or until golden brown; check doneness with a toothpick.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg