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. I usually make them (recipe below) but feel free to buy a jar. 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.
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