Sort ingredients
laurabucchieri
QR Code
Listen
Pdf
Grease a 9-by-4-inch loaf pan with nonstick cooking spray and then line with parchment paper. Heat the oven to 350 degrees.
In a large bowl, whisk the flour, baking powder, baking soda, sugar and salt to combine. Fold in the cheese, chopped pickled jalapeños and scallions.
In a separate large bowl, combine the sour cream, olive oil and egg and whisk until smooth. Add the dry mixture to the bowl, along with the zucchini. Fold the mixture until just combined and there is no more dry flour. (The mixture will look very thick.)
Spoon the batter into the prepared pan, patting it out evenly and making sure to push it into the corners. Smooth out the top using the back of the spoon or spatula. Sprinkle some additional grated Cheddar over the batter. Dot the remaining thinly-sliced pickled jalapeño pieces on top.
Bake until the top is lightly golden and an inserted toothpick comes out clean, 50 to 55 minutes. Leave to cool in the loaf pan for 10 minutes, then turn out into a wire rack to cool completely. Slice and eat warm or at room temperature. (Leftovers will keep, covered in an airtight container and refrigerated, up to 3 days. To reheat, slice and warm in a toaster oven.)