Professor Butter Beard’s Pickled Jalapeño, Zucchini and Cheddar Bread
1 loaf (or 8 mini loaves)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp granulated sugar
1 tsp Kosher salt
½ tsp freshly ground pepper
½ tsp freshly grated nutmeg
½ cup olive oil
½ cup buttermilk
1 large egg
¼ cup pickled jalapeños, coarsely chopped
6 ounces cheddar cheese, grated
1 medium zucchini, grated (do not squeeze out the juice)
1) Spray a 9”x4” loaf pan with nonstick cooking spray and line with a parchment paper sling. Preheat your oven to 325 degrees.
2) In a large bowl, whisk together the flour, baking powder and soda, sugar, salt, pepper and nutmeg. In a medium bowl, whisk together the olive oil, buttermilk and egg.
3) Coarsely chop the pickled jalapeños. Set at the ready. Grate the cheddar and the zucchini and have at the ready.
4) Add the wet mixture to the dry and fold together until there are no streaks of flour. Fold in the pickled jalapeños, cheddar and zucchini. The mixture will be very thick.
5) Spoon the batter into the prepared pan, level the top and bake on the middle rack 50-55 minutes until a wooden skewer comes out clean. Leave to cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
