Best Andys Jalapeno Zucchini Bread Recipes

ANDY'S JALAPENO ZUCCHINI BREAD

Andy's Jalapeno Zucchini Bread image

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.

Provided by CNM CATERING

Categories Zucchini Bread

Time 1h20m

Yield 16

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 251 mg, Sugar 27.1 g

JALAPENO ZUCCHINI CORNBREAD

Jalapeno Zucchini Cornbread image

This is a versatile recipe. With its totally green color (from the zucchini), you'll want to remember it on St. Patrick's Day. With its hint of sweetness, (from the honey), you'll want to serve it at breakfast. With its moistness (from the buttermilk and of course the zucchini) you'll enjoy slice after slice. And with its nip of heat (from the jalapenos) you'll want to make this over and over. The recipe comes from our local foodie, Jan D'Atri, who says the 2 jalapenos in the recipe are exactly the right amount. Nevertheless, you'll want to use your judgment!

Provided by Lorraine of AZ

Categories Breads

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

1/2 yellow sweet onion, diced
1/2 cup butter, softened (1 stick)
3 large eggs
1/2 cup buttermilk (store bought or homemade, see note below for instructions)
1 cup zucchini, grated and packed (about 1 large zucchini)
2 large fresh jalapeno peppers, finely chopped
1/3 cup honey
1 1/2 cups flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
In a medium pan, saute onion in butter until soft and translucent. Let cool.
With an electric mixer, combine softened butter, eggs and buttermilk.
Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
Serve with butter and jam or jelly. Can be made ahead and frozen.
NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.