After making a jalapeño cheddar zucchini bread with almond flour, it seemed inevitable that I would try it with coconut flour. I had some cheddar cheese and a zucchini waiting to be used so I dove in. And I'm glad I did because this bread recipe was destined to be made with coconut flour.
The moisture from the zucchini and yogurt creates a really nice, moist bread texture. And of course the eggs also help with texture. I used the same measurements as the almond flour version, apart from the amount of flour and eggs. I usually have to add at least one more egg when I convert a recipe from almond flour to coconut flour.
Jalapeños. I ran out of pickled jalapeños so the photos show it without them but you can absolutely add them to this bread. Add about ½ cup pickled jalapeños chopped plus a handful for the top. If you're not a fan of jalapeños, try another pickled vegetable. And wear protective gloves when slicing the jalapeños to avoid getting the hot stuff on other things (like your eyes).
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.
And If you like savory breads, you'll also like my jalapeño cheddar cornbread.
Cheddar Zucchini Bread {coconut flour}
Ingredients
- ½ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 green onions trimmed and finely diced
- 1 ½ cups shredded zucchini
- 3 ounces extra sharp cheddar cheese plus about ¼ cup for the top
- 4 large eggs
- ¼ cup yogurt or sour cream
Instructions
- Preheat your oven to 350℉.
- Prepare a baking pan with parchment paper.
- Add the flour, salt, baking soda, onions, zucchini, and 3 ounces of the cheddar cheese, and blend well with a spatula.
- Add the eggs and yogurt to a small bowl and whisk to combine. Then add them to the flour mixture and blend well again with a spatula.
- Scoop the batter into the baking pan and add the remaining one ounce of cheddar cheese and handful of jalapeños on top.
- Bake for 45 minutes or until the top is firm to touch.
- Cool and slice. Store in the refrigerator for a week or so or freeze for a month.
Nutrition
Pickled Jalapeños
Ingredients
- 4 small jalapeños
- 1 cup white vinegar
- 1 cup water
Instructions
- Add the vinegar and 1 cup of water to a small saucepan and bring to a steady boil.
- Trim and slice the jalapeños either way (across if you want them as whole rings). Remove the seeds and white inner flesh.
- Turn the heat off of the simmering vinegar mixture. Add the jalapeños to it and let them sit in the vinegar mixture for at least 15 minutes.
- Store in jalapeños in the refrigerator for a few weeks.
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