Jalapeno Popper Bread

This is a variation on my Bacon Cheddar Zucchini Bread recipe. A friend from church suggested it might be good with jalapenos in it. So I decided to try a bread with all my favorite jalapeno popper ingredients. Here it is...

Just like the other one, the dough is very thick. Much like drop biscuit dough. I'm guessing you could bake it like you would a biscuit, but I did mine in my mini loaf pans. 

3 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon chili powder

3/4 cup grated cheddar (I suggest sharp)

1 jalapeno, finely chopped (you can remove or leave the seeds)

1/2 cup bacon bits

1 cup grated zucchini (do not peel but do remove the seeds before grating)

1 cup buttermilk (or 1 cup milk with 1 Tablespoon vinegar added. Let stand 15 minutes before using)

2 eggs, beaten

1/4 cup butter, melted 

Mix dry ingredients together, including cheese, chili powder, jalapenos and bacon bits. 

Add remaining ingredients and stir until just well-mixed. Do not overmix. It will make the bread tough.

Press into greased bread pan of your choice.

Bake at 350 until golden brown on top and a tester comes out clean. Time will depend on size of pan.

Melt more butter to brush on bread.  

Brush with melted butter twice while baking and once more after removing from the oven.

Let cool on wire rack for 10-13 minutes before removing from pan.

Best eaten warm. But it does warm up fine in the microwave.