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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños baked into a golden quick bread loaf with cheesy pockets and visible jalapeño flecks. This easy savory bread stays tender from grated zucchini squeezed dry and finishes with a melted cheddar top crust.
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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
  • 0.333 cup vegetable oil
  • 1 tbsp honey
  • 1.5 cup zucchini, grated and squeezed dry Squeeze the grated zucchini dry to prevent a soggy loaf.
Cheddar and jalapeño
  • 1.5 cup sharp cheddar cheese, shredded (divided) Reserve 1/2 cup for topping before baking.
  • 2.5 jalapeños, seeded and diced Use 2 for mild heat or 3 for spicier jalapeño cheddar bread.
  • 2 green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Prep the oven and loaf pan
  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.
Mix wet ingredients
  1. Beat eggs, buttermilk, vegetable oil, and honey until combined.
Combine and fill
  1. Stir in grated squeezed zucchini, 1 cup cheddar, jalapeños, and green onions.
  2. Fold the dry ingredients into the wet mixture until just combined, with no visible dry streaks.
  3. Pour the batter into the loaf pan and top with the remaining 1/2 cup cheddar.
Bake and cool
  1. Bake for 50–58 minutes at 350°F until the cheese is golden and a toothpick comes out clean.
  2. Cool for 15 minutes before slicing.

Notes

Pro tip: squeeze the grated zucchini as dry as possible so the crumb stays tender instead of wet. Store tightly wrapped in the refrigerator for up to 4 days; rewarm slices in the oven or toaster for best texture. Freezing is yes—wrap individual slices and freeze up to 2 months, then thaw overnight in the fridge. For a dairy swap, use a sharp cheddar-style plant cheese that melts similarly.