🍞 Bacon and Cheddar Zucchini Bread
✅ Savory | Moist | High-Protein | Easy to Make
🛒 Ingredients:
2 cups all-purpose flour (or 1:1 gluten-free baking flour)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
1 tsp garlic powder (optional but recommended)
3 eggs
⅓ cup vegetable oil or melted butter
½ cup buttermilk or plain Greek yogurt
1 ½ cups zucchini, grated and squeezed dry
1 cup shredded sharp cheddar cheese
4–6 slices cooked bacon, crumbled
2 tbsp chopped chives or green onions (optional)
👩🍳 Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and line a standard 9×5-inch loaf pan with parchment paper.
2. Grate the Zucchini
Grate the zucchini and use a clean kitchen towel or paper towel to squeeze out excess moisture.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
4. Mix Wet Ingredients
In another bowl, whisk the eggs, oil (or butter), and buttermilk (or yogurt) until combined.
5. Combine Everything
Fold the wet ingredients into the dry mixture until just combined.
Add the zucchini, cheddar cheese, bacon, and chives. Mix until everything is evenly distributed — do not overmix.
6. Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover loosely with foil during the last 10 minutes.
7. Cool & Slice
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍽️ Serving Suggestions:
Delicious warm with butter.
Great as a side to eggs or soups.
Toast leftovers with a fried egg for a hearty breakfast!
❄️ Storage:
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5.
Freezes beautifully — wrap tightly and freeze slices for up to 2 months.
