Cheddar Zucchini Bread {coconut flour}

I ran out of pickled jalapeños so I left them out but if you like jalapeños, add about ½ cup pickled jalapeños chopped plus a handful for the top.

I recommend a bread pan around 8 inches by 5 inches.

I use extra sharp white cheddar but any kind of cheddar cheese works. For the yogurt, I use sheep yogurt, but any yogurt works.

I use a food processor to shred the zucchini. I have a shredding attachment. You can also shred by hand with a cheese grater.

Servings: slices

Calories: 96kcal

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.