My garden is starting to yield some massive zucchinis and a few jalapeños are starting to pop too! You obviously don’t have to grow your own veggies to make this bread but I am super proud of my garden and the harvests its beginning to provide me with!

This recipe made two loaves, you can easily half it if you want!

Ingredients

• 3 cups grated zucchini- do not squeeze out water
• 1 chopped jalapeno
• 2 cups shredded cheddar cheese
• 4 large eggs
• 1 1/2 cup sour cream
• 1 cup melted butter
• 4 cups flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp garlic powder

Directions

• Heat oven to 350
• Spray two 9×5 loaf pans
• In a bowl, combine all ingredients- I add flour last
• Mixture will be very thick
• Spoon into prepared loaf pan and bake 45-60 minutes (depending on your oven)
• Insert a toothpick and remove from oven when it comes out clean
• Let cool completely before cutting or storing to freeze

I ended up freezing one loaf by letting it cool, wrapping it in tin foil, and storing in a gallon zip lock bag!

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