Cheddar Zucchini Bread with Jalapeño Honey Butter

4.95 from 18 votes

Freshly grated zucchini turns this no added sugar Cheddar Zucchini Bread with Jalapeño Honey Butter into a tasty sweet and savory summer quick bread.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast, Side Dish

Cuisine: American

Servings: servings

1/2 cup unsalted butter softened
2 tablespoons diced jalapeño about half of a pepper, add more or less or to taste
2 tablespoons raw honey
Top with flaked sea salt and an additional drizzle of honey if desired

Preheat oven to 400°F. Grease two 8 x 4-inch loaf pans with butter and set aside.
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.
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.
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.
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.
Slice and serve warm with Jalapeño Honey Butter, a pinch of sea salt flakes, and an additional drizzle of honey, if desired.

Makes two loaves