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Zucchini Cheddar Bread & Jalapeño Butter
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Recipe by Krissy Alori

Krissy loves all things food. So much so that constant cooking and talking about food was no longer good enough. She started the Self Proclaimed Foodie blog to share her unconditional love of food with all the other foodies out there.

Cheddar Zucchini Bread with Jalapeño Honey Butter

Freshly grated zucchini turns this no added sugar Cheddar Zucchini Bread with Jalapeño Honey Butter into a tasty sweet and savory quick bread.

30 MIN PREP
45 MIN COOK
1 HR 15 MIN TOTAL
16 servings servings
Ingredients
A bowl of whole wheat flour.
3 cups flour
A bowl of whole wheat flour.
2 teaspoon baking powder
¼ teaspoon baking soda
Coarse Sea Salt
¼ teaspoon salt
Coarse Sea Salt
¾ cup Organic Valley Cultured Butter, melted and cooled
honey
½ cup and 2 tablespoons raw honey, divided
honey
2 Organic Valley Eggs
Zucchini
4 cups zucchini, grated (about 1 pound or 3 medium sized with ends removed)
Zucchini
8 ounces Organic Valley Raw Sharp Cheddar Cheese, shredded
½ cup Organic Valley Cultured Butter, softened
jalapeno
2 tablespoons diced jalapeño (about half of a pepper, or more or less to taste)
jalapeno

Directions

Preheat oven to 400 F. Grease two 8 x 4-inch loaf pans with butter and set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, combine melted butter with 1/2 cup honey and stir to combine. Once butter mixture has cooled, whisk in eggs. Combine butter and egg mixture with dry ingredients in large bowl. Stir just until moistened.
Add grated zucchini and cheddar cheese and fold into mixture. Batter will be so thick that you may have to use your hands to incorporate. Try not to over mix.
Divide batter between prepared pans and bake in preheated 400 F oven for 5 minutes and then reduce heat to 350 F to continue cooking for an additional 40 to 50 minutes or until loaves are lightly browned and toothpick inserted in center of loaves comes out clean. Let cool in pan on rack for 5 minutes.
While bread is cooking, make Jalapeño Honey Butter. In a small bowl, cream together softened butter, jalapeño, and 2 tablespoons honey. Some liquid may separate from the jalapeños. You can drain off before serving or leave in.
Slice and serve warm with Jalapeño Honey Butter, a pinch of sea salt flakes, and an additional drizzle of honey, if desired.
© Organic Valley 2024. All rights reserved.
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