Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix batter
- Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together.
- Beat eggs, buttermilk, vegetable oil, and honey until combined.
- Stir in grated squeezed zucchini, 1 cup sharp cheddar cheese, jalapeños, and green onions.
- Fold dry ingredients into wet until just combined.
Bake and cool
- Pour the batter into the loaf pan and top with the remaining 1/2 cup sharp cheddar cheese.
- Bake at 350°F for 50–58 minutes until the cheese is golden and a toothpick comes out clean.
- Cool the loaf for 15 minutes before slicing so the crumb sets.
Notes
For best texture, squeeze the grated zucchini very dry to prevent a soggy loaf. Store leftovers covered in the refrigerator for up to 4 days. Freezing is yes—wrap tightly and freeze up to 2 months; thaw overnight in the fridge and warm slices in the oven. For a dairy-light swap, use reduced-fat shredded cheddar and regular buttermilk or a buttermilk alternative to lower fat without changing the method.
