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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."
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1 h 20 m servings 269 cals
Original recipe yields 16 servings (2 loaves zucchini bread)

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  • Prep

  • Cook

  • Ready In

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


  • Cook's Note:
  • You can make these into muffins instead of loaves, if desired. Grease 24 muffin cups or line with paper liners. Pour batter into prepared cups and bake at 400 degrees F (200 degrees C) until set, about 20 minutes.

Nutrition Facts

Per Serving: 269 calories; 8 g fat; 45.9 g carbohydrates; 3.9 g protein; 35 mg cholesterol; 251 mg sodium. Full nutrition

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It is getting hot in here! I absolutely loved this recipe. The bread was moist and delicious, but full of flavour. This is the type of bread that you can respect - it definitely bites back. ...

This is a nice bread. I only had one jalapeno so I added a habanero pepper. Thank you for the recipe.