Jalapeño cheddar zucchini bread

If you are looking for the ultimate savory bake, this jalapeño cheddar zucchini bread is exactly what your kitchen needs. By leveraging the natural moisture in fresh zucchini, this recipe delivers a light, tender crumb without the need to squeeze out any of that essential liquid. The result is a robust, satisfying loaf that balances the sharpness of quality Cheddar with the tangy heat of pickled jalapeños.

Why You Will Love It

This recipe is an absolute game-changer for casual gatherings, picnics, or a quick dinner pairing alongside a crisp salad. It offers the perfect mix of cheesy comfort and a gentle, peppery bite. Whether you serve it warm with a pat of butter or toasted for a snack, it is designed to be a versatile staple in your recipe rotation.

Quick Details

• Yield: One 4-by-8-inch loaf
• Total Time: Approximately 1 hour and 10 minutes (plus cooling)

Ingredients

• Nonstick cooking spray
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 1/2 cups (6 ounces) grated sharp Cheddar cheese, plus extra for topping
• 2 to 3 tablespoons finely chopped pickled jalapeños, plus sliced rings for garnish
• 2 scallions, thinly sliced
• 1/2 cup sour cream
• 1/3 cup extra-virgin olive oil
• 1 large egg
• 2 cups coarsely grated zucchini (roughly one medium squash)

Instructions

1. Prep: Preheat your oven to 350 degrees. Grease a 9-by-4-inch loaf pan and line it with parchment paper.
2. Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Fold in your shredded Cheddar, chopped pickled jalapeños, and sliced scallions.
3. Wet Mix: In a separate bowl, whisk the sour cream, olive oil, and egg until smooth. Stir this into your dry mixture along with the grated zucchini. Keep folding until just combined; the batter will be quite thick.
4. Bake: Transfer the batter to your prepared pan, smoothing the surface with a spatula. Top with a final sprinkle of Cheddar and the jalapeño slices. Bake for 50 to 55 minutes, or until a toothpick comes out clean.
5. Cooling: Let the bread rest in the pan for 10 minutes before moving it to a wire rack.

Leftovers stay fresh for up to three days when stored in an airtight container in the refrigerator. For the best experience, slice and warm in a toaster oven before serving. For more culinary inspiration, visit the original feature at 205focus.com.