Jalapeño Zucchini Bread Recipe: A Spicy Twist on a Classic

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two 9x5x3-inch loaf pans to prevent sticking.
2. In a large bowl, whisk together the flour, sugars, cinnamon, salt, baking soda, baking powder, and powdered jalapeño pepper until thoroughly combined. Incorporate the eggs, oil, applesauce, and vanilla into the flour mixture; beat until the batter achieves a smooth consistency. Gently fold in the zucchini and fresh jalapeños until evenly distributed. Pour the prepared batter evenly into the loaf pans.
3. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of each loaf comes out clean. Transfer the loaves to a wire rack and allow them to cool completely before slicing and serving.

Nutrition

• Calories: 269 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 27 g
• Sodium Content: 251 mg
• Protein Content: 4 g
• Cholesterol Content: 35 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g