Note: Preheat oven to 350°F (180°C). Butter two 8 x 4-inch (1.5 L) loaf pans and set aside. Cut zucchini lengthwise in half. Use a spoon to scrape out seeds; discard seeds. Grate zucchini on the coarse side of a box grater; measure out 2-1/3 cups (575 mL) and set aside. In a large bowl, whisk together, flour, baking powder, cinnamon, baking soda, and salt. In a medium bowl, whisk together eggs, butter and sugar; pour over dry ingredients and sprinkle with zucchini, Jalapeno Monterey Jack and Albert’s Leap Brie. Stir just until moistened. Divide batter between prepared pans and smooth tops. Bake in preheated oven for 45 to 55 minutes or until cake tester inserted in center of loaves comes out clean and loaves are lightly browned. Let cool in pan on rack for 5 minutes. Slice and serve warm with Jalapeno and Honey Butter. Jalapeño Honey Butter: Meanwhile, in a small bowl, beat together butter, jalapeño, honey and salt.