Jalapeño Cheddar Zucchini Bread

By Hetty Lui McKinnon

Updated June 1, 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
5(242)
Comments
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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. 

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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

  1. 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.

  2. 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. 

  3. 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.) 

  4. 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. 

  5. 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.)

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Ratings

5 out of 5
242 user ratings
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Comments

kesw

Really good! Followed the recipe, except used Greek yogurt instead of sour cream (didn’t have any) and omitted the shredded cheese on top (I ate it; go ahead and judge me). It did take me longer than 1 hr 10 min. as the recipe said it would. (Yes, there was some dancing in the kitchen; and also the time taken to bandage my knuckles, after I kept looking at the recipe instead of the grater; just kidding about the last part; well, mostly kidding). At any rate, we all enjoyed this and I will make it again. Oh, and Hetty Lui’s job is definitely safe.

Hannah

Made as directed. The batter is VERY stiff and even after ~65 minutes baking, the bottom of the loaf was too dense and wet. It’s delicious, but next time I would either increase the leavening, decrease the flour, or some combination.

Carey

I doubled the recipe to make 2 loaves - substituted veg oil for olive oil and added an extra egg to offset the dryness. Cooking time was perfect. It’s a lovely, savory version of zucchini bread.

Swiss Miss

This is a great recipe! I made it exactly as written. I mixed all the wet ingredients, then added everything else except the flour mixture, based on the comments about mixing the dough. This way it was easier to incorporate the flour mixture in without overworking it. I also weighed my zucchini before grating it, which was crucial since I was about to add almost twice as what was called for! After 50 minutes in the oven it was perfect. The texture is moist but still very bread-like. I will make this again and probably experiment with other cheeses, etc.

Maureen

Made this as directed except substituted full fat Greek yogurt for sour cream. I did make the mistake of not putting the wet ingredients in a big enough bowl for the dry ingredients to be added so put the wet in the dry. I mention this only to say the dough never really came together. But soldiering on I put the loaf in the oven. After 70 minutes it was still kind of doughy though tasted great. S Should the dough be kneaded a bit or does it need another egg or more yogurt?

Karen

Wonderful recipe; made it twice in one week. Substituted scallion for chives and some parsley and it was perfect!

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