Garden Zucchini Cheese Bread with Jalapeño Honey Butter
By Chef Ned Bell
Who doesn’t love warm baked quick breads, especially when made with Canadian cheese, and if it’s slightly sweet and spicy, it’s all the better!
This simple recipe can definitely be made ahead of time, but it’s much more delectable the moment it comes out of the oven with the Jalapeño Honey Butter spread over top so it melts into all the right spots!
- Prep: 35 min
- Cooking: 45 min - 55 min
Ingredients
- 1 lb (500 g) zucchini
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) ground cinnamon
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) sea salt
- 2 eggs
- 3/4 cup (175 mL) unsalted butter melted and cooled
- 1/2 cup (125 mL) packed brown sugar
- 1 cup (250 mL) shredded Bothwell Jalapeño Monterey Jack
- 1 cup (250 mL) diced Albert’s Leap Brie (¼ -inch/ 5 mm)
- Jalapeño Honey Butter
- 1 cup (250 mL) unsalted butter at room temperature
- 2 tbsp (30 mL) diced jalapeño (or to taste)
- 1 1/2 tbsp (22 mL) honey
- 1/2 tsp (2 mL) sea salt
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Preparation
Preheat oven to 350°F (180°C). Butter two 8 x 4-inch (1.5 L) loaf pans and set aside. Cut zucchini lengthwise in half. Use a spoon to scrape out seeds; discard seeds. Grate zucchini on the coarse side of a box grater; measure out 2-1/3 cups (575 mL) and set aside. In a large bowl, whisk together, flour, baking powder, cinnamon, baking soda, and salt. In a medium bowl, whisk together eggs, butter and sugar; pour over dry ingredients and sprinkle with zucchini, Jalapeno Monterey Jack and Albert’s Leap Brie. Stir just until moistened. Divide batter between prepared pans and smooth tops. Bake in preheated oven for 45 to 55 minutes or until cake tester inserted in center of loaves comes out clean and loaves are lightly browned. Let cool in pan on rack for 5 minutes. Slice and serve warm with Jalapeno and Honey Butter. Jalapeño Honey Butter: Meanwhile, in a small bowl, beat together butter, jalapeño, honey and salt.
Tips
If you like, stir in ½ cup (125 mL) chopped pecans, almonds or walnuts or ½ cup (125 mL) raisins or cranberries along with the zucchini and cheese.
Try this recipe with your favourite Canadian Brie and Monterrey Jack (flavoured or not) for a different taste each time.
Nutritional information
Per serving| Energy: | 244 Calories |
| Protein: | 5 g |
| Carbohydrate: | 18 g |
| Fat: | 17 g |
| Fibre: | 0.8 g |
| Sodium: | 146 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 83 mg |
| Folate: | 19 % |
| Selenium: | 17 % |
| Vitamin A: | 14 % |
| Riboflavin: | 12 % |
