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–+ servings

Jalapeno Zucchini Bread

Spicy and moist zucchini bread with a kick of jalapeno.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Snack
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • 2 Large eggs
  • ½ cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 cups Shredded zucchini
  • 1 Jalapeno, finely chopped

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar and eggs until light and fluffy. Add oil and vanilla extract, mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the shredded zucchini and chopped jalapeno.
  6. Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Jalapeño, Zucchini Bread
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