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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a golden loaf with cheesy pockets and jalapeño flecks throughout. This easy savory quick bread uses grated, squeezed-dry zucchini for a tender crumb and a melted-cheese top.
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
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Wet ingredients
  • 2 eggs
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tbsp honey
Vegetables and mix-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 1.5 cup sharp cheddar cheese, shredded (divided)
  • 2 jalapeños, seeded and diced
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together.
  2. Beat eggs, buttermilk, vegetable oil, and honey until combined.
  3. Stir in grated squeezed zucchini, 1 cup sharp cheddar cheese, jalapeños, and green onions.
  4. Fold dry ingredients into wet until just combined.
Bake and cool
  1. Pour the batter into the loaf pan and top with the remaining 1/2 cup sharp cheddar cheese.
  2. Bake at 350°F for 50–58 minutes until the cheese is golden and a toothpick comes out clean.
  3. 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.