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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a tender, golden loaf with melted cheese pockets and jalapeño flecks throughout. This easy savory quick bread uses grated, squeezed-dry zucchini for a moist crumb that sets after a short cooling rest.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then set it aside. A light coating will help the crust release cleanly.
  2. Whisk flour, baking powder, salt, garlic powder, and black pepper together in a mixing bowl until evenly combined. The dry mix should look uniform in color.
  3. Beat eggs, buttermilk, vegetable oil, and honey until combined and smooth. The mixture should look glossy and cohesive.
  4. Stir in grated squeezed-dry zucchini, 1 cup sharp cheddar, jalapeños, and green onions until distributed. You should see visible jalapeño flecks and cheese shreds throughout.
  5. Fold dry ingredients into wet ingredients until just combined. Stop as soon as you no longer see dry flour to keep the loaf tender.
Bake and cool
  1. Pour the batter into the prepared loaf pan and spread it level. Tap once to settle the mixture for even baking.
  2. Sprinkle the remaining 1/2 cup sharp cheddar over the top, forming a cheesy crust. 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. The crumb will set as it cools, giving cleaner slices with pockets of melted cheddar.

Notes

Pro tip: squeeze the grated zucchini very dry—this prevents a watery center and helps the loaf bake up with a stable, tender crumb. Store airtight in the refrigerator up to 4 days; rewarm slices in the oven or toaster oven. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lower-sodium swap, use reduced-sodium cheddar and reduce added salt slightly to taste.