Andy's Jalapeno Zucchini Bread recipe

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Ingredients

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
3 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon powdered jalapeno pepper
½ cup vegetable oil
½ cup applesauce
3 eggs
2 teaspoons vanilla extract
2 cups shredded zucchini
2 fresh jalapeno peppers, chopped with seeds

Nutrition Info

268.8 calories
carbohydrate: 45.9 g
cholesterol: 34.9 mg
fat: 8 g
fiber: 1.2 g
protein: 3.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 251 mg
sugar: 27.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.

  2. Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture, beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.

  3. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool.

Recipe Yield

2 loaves zucchini bread

Recipe Note

I love zucchini bread and jalapenos and with the bounty of both coming out of my garden I figured I'd mix the two together. The jalapenos add just the right amount of heat. You can add walnuts and/or raisins, if desired.

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