Andy's Jalapeno Zucchini Bread

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 269 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ½ cup applesauce
• 2 cups shredded zucchini
• 2 fresh jalapeno peppers, chopped with seeds
• 3 ½ teaspoons ground cinnamon
• ¼ teaspoon powdered jalapeno pepper

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.