Cheddar Zucchini Bread with Jalapeño Honey Butter
Ingredients
- 3 call-purpose flour
- 2 tspbaking powder
- ¼ tspbaking soda
- ¼ tspsalt
- ¾ cunsalted butter
melted and cooled
- ½ craw honey
- 2eggs
- 4 czucchini)
grated (about 1 pound or 3 medium sized, ends removed
- 8 ozraw cheddar cheese
shredded
- ½ cunsalted butter
softened
- 2 tbspdiced jalapeño
- 2 tbspraw honey
- top with flaked sea salt and an additional drizzle of honey
if desired
Directions
- 1
Preheat oven to 400°F. Grease two 8 x 4-inch loaf pans with butter and set aside.
- 2
In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, combine 3/4 cup unsalted butter (melted) with 1/2 cup raw honey and stir to combine. Once butter mixture has cooled, whisk in 2 eggs. Stir just until moistened.
- 3
Add 4 cups zucchini (grated) and 8 ounces raw 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.
- 4
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.
- 5
While bread is cooking, make Jalapeño Honey Butter. In a small bowl, cream together 1/2 cup unsalted butter (softened), 2 tablespoons diced jalapeño, and 2 tablespoons raw honey. Some liquid may separate from the jalapeños. You can drain off before serving or leave in.
- 6
Slice and serve warm with Jalapeño Honey Butter, a pinch of sea salt flakes, and an additional drizzle of honey, if desired.
Cheddar Zucchini Bread with Jalapeño Honey Butter
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About this Recipe
Craving a breakfast that's both comforting and exciting? This Cheddar Zucchini Bread with Jalapeño Honey Butter offers a delightful sweet and savory experience, perfect for any summer morning or as a unique brunch centerpiece. It’s a truly special twist on a classic.
What makes this bread truly special is how it balances savory shredded cheddar and fresh zucchini with just a touch of natural sweetness from raw honey in the bread itself. This approach highlights the individual flavors, creating a harmonious and utterly delicious quick bread. The accompanying homemade Jalapeño Honey Butter elevates every bite with a creamy, spicy-sweet kick that you won't find anywhere else.
You'll discover a wonderfully moist and tender quick bread with savory notes from the generous amount of cheddar cheese and a subtle, natural sweetness from the freshly grated zucchini and honey. The texture is soft and inviting, perfectly complemented by the creamy, slightly spicy, and sweet Jalapeño Honey Butter. It's a satisfying and flavorful breakfast that feels both wholesome and indulgent. Plan for about an hour and fifteen minutes total time to create 16 generous servings of this delicious bread.
For those who love a bit more heat, feel free to increase the amount of diced jalapeño in the honey butter, or reduce it for a milder experience—the recipe is designed for customizability. While the recipe calls for raw cheddar, other sharp cheeses could also work beautifully, offering a slightly different flavor profile. The bread itself contains no added sugar beyond the natural sweetness of honey and zucchini, offering a balanced flavor profile you'll love.
This Cheddar Zucchini Bread with Jalapeño Honey Butter makes a fantastic breakfast or brunch centerpiece, perfect for sharing. Serve slices warm, generously slathered with the unique butter, and consider a sprinkle of flaked sea salt and an extra drizzle of honey for a truly gourmet touch.