Jalapeno Cheddar Zucchini Bread

Name: Jalapeno Cheddar Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: Nonstick cooking spray; 2 cups/250 grams all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons granulated sugar; 1 teaspoon salt; 1 ½ cups/6 ounces grated sharp Cheddar cheese, plus more for topping; 2 to 3 tablespoons finely chopped canned pickled jalapeños, plus 1 whole pickled jalapeño, sliced thinly for topping; 2 scallions, thinly sliced; ½ cup sour cream; ⅓ cup extra-virgin olive oil; 1 large egg; 2 cups coarsely grated zucchini (from 1 medium zucchini, about 8 ounces)

By Hetty Lui McKinnon

Published May 28, 2026

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 1

Ready In: About 1 hr 10 min, plus cooling time
Rating: (0)
Comments: Read comments

Thanks to its high water content, zucchini reliably delivers super-moist easy-mix breads. This zucchini loaf swings savory, confidently cheesy from sharp Cheddar with a gentle acidity and peppery heat from store-bought pickled jalapeños. There is no need to squeeze out the excess water from the grated zucchini, as the water from the squash is essential to hydrating the thick batter, resulting in a light and tender crumb. A great option for picnics, potlucks and gatherings, this zucchini bread is robust enough to be buttered like bread and can be eaten as a snack, or served with salad for an easy meal.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:One (4-by-8-inch) loaf

Nonstick cooking spray
2 cups/250 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons granulated sugar
1 teaspoon salt
1 ½ cups/6 ounces grated sharp Cheddar cheese, plus more for topping
2 to 3 tablespoons finely chopped canned pickled jalapeños, plus 1 whole pickled jalapeño, sliced thinly for topping
2 scallions, thinly sliced
½ cup sour cream
⅓ cup extra-virgin olive oil
1 large egg
2 cups coarsely grated zucchini (from 1 medium zucchini, about 8 ounces)

Ingredient Substitution Guide

Preparation

Step 1
Grease a 9-by-4-inch loaf pan with nonstick cooking spray and then line with parchment paper. Heat the oven to 350 degrees.
Step 2
In a large bowl, whisk the flour, baking powder, baking soda, sugar and salt to combine. Fold in the cheese, chopped pickled jalapeños and scallions.
Step 3
In a separate large bowl, combine the sour cream, olive oil and egg and whisk until smooth. Add the dry mixture to the bowl, along with the zucchini. Fold the mixture until just combined and there is no more dry flour. (The mixture will look very thick.)
Step 4
Spoon the batter into the prepared pan, patting it out evenly and making sure to push it into the corners. Smooth out the top using the back of the spoon or spatula. Sprinkle some additional grated Cheddar over the batter. Dot the remaining thinly-sliced pickled jalapeño pieces on top.
Step 5
Bake until the top is lightly golden and an inserted toothpick comes out clean, 50 to 55 minutes. Leave to cool in the loaf pan for 10 minutes, then turn out into a wire rack to cool completely. Slice and eat warm or at room temperature. (Leftovers will keep, covered in an airtight container and refrigerated, up to 3 days. To reheat, slice and warm in a toaster oven.)