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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a golden loaf with sharp cheddar pockets and visible jalapeño flecks. This easy savory quick bread has a cheesy, slightly crisp top and a tender inside thanks to grated zucchini squeezed dry.
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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: 340
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
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2 jalapeños seeded and diced (use 2–3) (amount shown as 2)
  • 2 green onions sliced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined.
Make the batter
  1. Beat the eggs, buttermilk, vegetable oil, and honey until the mixture is fully combined.
  2. Stir in the grated squeezed dry zucchini, 1 cup shredded sharp cheddar cheese, jalapeños, and green onions.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, stopping as soon as the batter comes together.
Bake
  1. Pour the batter into the greased pan and top with the remaining 1/2 cup shredded cheddar cheese.
  2. Bake for 50–58 minutes at 350°F until the cheese is golden and a toothpick comes out clean, with a lightly set center and browned top.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the interior finishes setting and stays tender.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes up tender rather than gummy. Store tightly wrapped in the fridge for up to 4 days and reheat slices in a toaster oven or microwave until warmed. Freezing is yes—freeze wrapped slices up to 2 months and thaw overnight in the fridge. For a dairy swap, use a sharp cheddar-style dairy alternative or a melting cheese substitute in the same amounts (texture may be slightly softer).