Jalapeño Cheddar Zucchini Bread {almond flour}

I'm mostly a sweet bread baker, but I spotted a savory, cheesy, zucchini bread recipe using all purpose flour, pickled jalapeños, and cheddar cheese. I tested a few of my own versions with blanched almond flour and landed on this version.

The tangy flavor goes well with the rich texture of the bread. It tastes a bit like a light quiche. It's good at room temperature or warmed. It's great as breakfast, a snack, or part of a larger meal.

Pickled jalapeños. You can buy a jar of pickled jalapeños or make them (recipe below). It's somewhat easy to quick pickle jalapeños using water and vinegar, which is what I use. If you're really not into jalapeños you can leave them out or sub with chopped pickles or other picked veggie.

I wear dish washing gloves when prepping the jalapeños to avoid getting capsaicin on my hands. Capsaicin is the chemical compound that carries the heat and most of it is actually found in the white flesh of the jalapeño. I think between pickling it and baking it in the bread, the jalapeños mellow quite a bit and don't contribute much heat to the bread.

Cheddar cheese. I use very sharp white cheddar that's dairy-based, but use any you prefer. I haven't tested it with non-dairy cheddar but it should work.

Yogurt. I use sheep yogurt, but any yogurt works. Full-fat yogurt will lend more moisture and flavor to the bread. I haven't tested it with non-dairy yogurt, but it should work. You can also substitute with sour cream.

Eggs. I originally tested this loaf with two eggs, but found that three eggs gave a fluffier, more bread-like texture. That said, if you prefer a denser bread that tastes like a full-on quiche, go down to two eggs.

And If you like savory breads, you'll also like my jalapeño cheddar cornbread.