Jalapeño Cheddar Zucchini Bread {almond flour}

Update on 9/2/26: I reduced the amount of cheddar cheese from 5 ounces to 3 ounces.

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

To make this bread a bit denser and richer you can add up to ½ cup of yogurt and a little extra cheddar cheese (about 1 to 2 tablespoons). It depends how dense you like your quick breads and this one specifically. More yogurt and cheese will also make it a bit tangier which I like. I've made it both ways and both are good.

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

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: servings

Calories: 192kcal

Ingredients

2 cups blanched almond flour
½ teaspoon fine salt
½ teaspoon baking soda
2 green onions (scallions) trimmed and thinly sliced
1 ½ cups shredded zucchini
3 ounces grated cheddar cheese plus about ¼ cup for the top
½ cup pickled jalapeños chopped plus a handful for the top; recipe below
3 large eggs
¼ cup yogurt or sour cream

US Customary - Metric

Instructions

Preheat your oven to 350℉.
Prepare a baking pan with parchment paper.
Add the flour, salt, baking soda, onions, zucchini, jalapeños, and 4 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 extra cheddar cheese and handful of jalapeños on top.
Bake for 50 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