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Savory Zucchini Bread with Cheddar and Jalapeños

Savory zucchini bread with cheddar and jalapeños bakes into a golden quick loaf with cheesy pockets and visible jalapeño flecks throughout. Grated, squeezed-dry zucchini keeps the crumb tender while the top turns crusty 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: 390
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)
  • 2.5 jalapeños seeded and diced (use 2–3 for heat)
  • 2 green onions sliced

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. The loaf pan should be ready before mixing so the batter can go in immediately.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, salt, garlic powder, and black pepper together until evenly combined. Stop when you no longer see streaks of baking powder or salt clumps.
Mix the wet ingredients
  1. Beat eggs, buttermilk, vegetable oil, and honey until combined. Mix just until smooth and uniform, without overbeating.
Combine zucchini and flavor add-ins
  1. Stir grated squeezed-dry zucchini, 1 cup sharp cheddar cheese, jalapeños, and green onions into the wet mixture. You should see jalapeño flecks and cheddar evenly distributed.
Combine wet and dry
  1. Fold the dry ingredients into the wet mixture until just combined. Stop as soon as no dry flour remains to keep the loaf tender.
Bake
  1. Pour the batter into the prepared pan and top with the remaining 1/2 cup sharp cheddar cheese. Aim for an even layer so the top melts into a cheesy crust.
Bake until golden and set
  1. Bake at 350°F for 50–58 minutes until the cheese is golden and a toothpick comes out clean. The visual cue is a browned, slightly set cheddar top.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. Letting it rest helps the interior set so the cheese stays in pockets.

Notes

For best texture, squeeze the grated zucchini very dry—if it feels wet, the loaf can turn dense or soggy. Store wrapped in the fridge up to 4 days, and reheat slices in a 325°F oven for 5–8 minutes. Freeze baked slices up to 2 months (thaw overnight in the fridge). For a lower-sodium option, use reduced-sodium cheddar and adjust the added salt slightly if needed.