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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 spicy jalapeño flecks. This easy savory quick bread method folds in zucchini for a tender crumb and finishes with a melted-cheese top.
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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
  

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 eggs
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tbsp honey
  • 1.5 cup zucchini grated and squeezed dry
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2.5 jalapeños seeded and diced (2–3)
  • 2 green onions sliced

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined.
  3. Beat eggs, buttermilk, vegetable oil, and honey until smooth and fully blended.
  4. Stir in zucchini, 1 cup sharp cheddar cheese, jalapeños, and green onions until the batter looks speckled throughout.
  5. Fold the dry ingredients into the wet mixture just until no dry streaks remain, avoiding overmixing for a tender crumb.
Bake and cool
  1. Pour the batter into the loaf pan and top with the remaining 1/2 cup sharp cheddar cheese for a melty, golden crust.
  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 cheddar pockets set and the slice holds together.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up firm instead of watery. Store airtight in the refrigerator up to 4 days and reheat slices in the oven or toaster oven until warmed through. Freeze up to 2 months—wrap slices individually for easy thawing. For a dairy swap, use a sharp cheddar-style dairy-free shreds in the same amount to keep the cheesy topping.