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 Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 16

Number Of Ingredients 14

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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

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