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.
16 servings
Krissy Alori
Snack
https://d2zupx01utsj9r.cloudfront.net/media/filer_public/66/89/66896f0f-0ba3-4599-b8a3-9cdf91ab2732/ov_recipe_cheddarzucchinibread_17.jpg
3 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup Organic Valley Cultured Butter, melted and cooled
1/2 cup raw honey
2 Organic Valley Eggs
4 cups zucchini, grated (about 1 pound or 3 medium sized with ends removed)
8 oz Organic Valley Raw Sharp Cheddar Cheese, shredded
1/2 cup Organic Valley Cultured Butter, softened
2 tbsp diced jalapeño (about half of a pepper, or more or less to taste)
2 tbsp raw honey
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 flour, baking powder, baking soda, and salt. In a separate bowl, combine melted butter with 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.
3
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.
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 softened butter, jalapeño, and 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.
