Zucchini Cheddar Bread with Jalapeño Butter
Recipe submitted by Cupcakees by Missy
3 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup melted butter, cooled
1/2 cup honey
2 eggs, room temperature
3-4 zucchini, grated
8 oz. sharp cheddar cheese
Jalapeño Honey Butter
1/2 cup salted butter, softened
2 tbsp. jalapeño, diced (1 tbsp. for less heat)
2 tbsp. honey
Preheat oven to 400. Grease two 8x4 loaf pans. Whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine melted butter and honey. Once cooled, whisk in eggs. Combine butter mixture with dry ingredients. Stir until just moistened. Gently fold grated zucchini and cheddar cheese into mixture. Batter will be thick; you may have to use your hands to incorporate. Divide batter between loaf pans. Bake for 5 minutes. Reduce heat to 350 and continue baking for an additional 40-50 minutes. Check batter at 42-45 minutes; if toothpick comes out clean from center of loaf, it is ready. You don’t want to over-bake!
While bread is baking, make jalapeño butter. In small bowl, cream together softened butter, jalapeño, and honey.
Slice and serve warm with jalapeño butter.
Photos by Melissa Burnette
Melissa “Missy” Burnette, the baker behind Cupcakees by Missy, is originally from Southern California. Retired from the corporate world, she now enjoys living a cozy, quaint life in Placerville where she manages her small cupcake business—geared toward custom and made-to-order treats of all kinds: cupcakes, donuts, cakes, breads, and decorated cookies. When she’s not covered in sugar and flour, Missy enjoys traveling to see her grown kids and grandkids.