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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a golden quick bread loaf with cheesy pockets and visible jalapeño flecks. Grated zucchini is squeezed dry for a tender, not-watery crumb, topped with melted cheddar.
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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 Equipment Method Notes

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
Zucchini and mix-ins
  • 1.5 cup zucchini, grated and squeezed dry Squeeze well so the loaf bakes up tender, not soggy.
  • 1.5 cup sharp cheddar cheese, shredded (divided) Use part in the batter and the rest for the cheesy top crust.
  • 2.5 jalapeños, seeded and diced Use 2 for mild heat or 3 for extra spice.
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined.
Mix the wet ingredients
  1. Beat eggs, buttermilk, vegetable oil, and honey until smooth and combined.
Combine the zucchini mixture
  1. Stir in grated squeezed zucchini, 1 cup cheddar, jalapeños, and green onions until distributed throughout.
Finish the batter
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain.
Bake the loaf
  1. Pour the batter into the greased pan and sprinkle the remaining 1/2 cup cheddar on top for a cheesy crust.
Bake until set
  1. Bake at 350°F for 50–58 minutes, until the cheese is golden and a toothpick comes out clean.
Cool before slicing
  1. Cool for 15 minutes before slicing so the center sets and the cheese doesn’t run.

Notes

Pro tip: squeeze the grated zucchini very well to keep the crumb tender and avoid a wet center. Store covered in the refrigerator up to 4 days; reheat slices in a toaster oven until warmed through. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a dairy-light swap, use a meltable reduced-fat cheddar blend (expect slightly less melty pockets).