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