Description
Savory Zucchini Quick Bread with Cheddar and Jalapeños is a mouthwatering treat that perfectly balances cheesy flavor with a hint of spice. This quick bread captures the essence of fresh zucchini while staying moist and tender, making it an ideal choice for breakfast, brunch, or as a savory snack. Its versatility shines as it pairs well with soups and salads, or can be enjoyed warm with butter. Easy to make, even novice bakers will find joy in whipping up this delightful dish.
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 the oven to 350°F and line a 9×5 loaf pan with parchment paper.
- Squeeze excess moisture from the grated zucchini using a towel and strainer.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, cooled melted butter, and egg until smooth.
- Combine wet and dry ingredients gently until just mixed; the batter will be thick.
- Fold in the zucchini, cheddar cheese, and jalapeños carefully.
- Pour the batter into the prepared pan and bake for about one hour or until golden brown.
- Cool in the pan for ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg