🥒🧀 Bacon and Cheddar Zucchini Bread

A moist, savory quick bread packed with fresh zucchini, sharp cheddar cheese, and crispy bacon. This is the kind of bread that works just as well as a side dish for dinner as it does for breakfast with a fried egg on top.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder (optional, for flavor)

• 2 large eggs

• ⅓ cup vegetable oil (or melted butter, cooled)

• ½ cup milk or buttermilk

• 1½ cups zucchini, grated and squeezed dry (about 1 medium zucchini)

• 1 cup sharp cheddar cheese, shredded

• ½ cup cooked bacon, chopped into small pieces

• 2 tbsp green onions or chives, chopped (optional, for freshness)

Instructions

Step 1 – Prepare the Pan & Oven

• Preheat your oven to 350°F (175°C).

• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2 – Prep the Zucchini

• Wash the zucchini and grate it using the large holes of a box grater.

• Place it in a clean towel or cheesecloth and squeeze out as much water as possible.

  • 👉 This step is crucial so your bread doesn’t turn soggy.

Step 3 – Mix Dry Ingredients

• In a medium bowl, whisk together:

  • flour, baking powder, baking soda, salt, black pepper, and garlic powder.

Step 4 – Mix Wet Ingredients

• In a large bowl, whisk the eggs, oil (or melted butter), and milk until smooth.

Step 5 – Add Flavor Mix-ins

• Stir the zucchini, cheddar cheese, bacon, and green onions into the wet mixture.

Step 6 – Combine Wet & Dry

• Add the dry ingredients to the wet mixture.

• Gently fold until just combined. Do not overmix—it’s okay if the batter looks slightly lumpy.

Step 7 – Bake

• Pour the batter into the prepared loaf pan and smooth the top.

• Sprinkle a little extra cheese and bacon on top for a golden, cheesy crust.

• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 8 – Cool & Serve

• Allow the bread to cool in the pan for 10 minutes.

• Transfer to a wire rack to cool completely before slicing.

Storage

• Room Temperature: Wrap in foil or plastic wrap and keep for up to 2 days.

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Variations

• Herby Twist: Add 1 tsp dried Italian herbs or fresh thyme for extra flavor.

• Spicy Kick: Mix in chopped jalapeños or red pepper flakes.

• Different Cheese: Try pepper jack, gouda, or mozzarella.

• Meat Swap: Use ham, sausage, or turkey bacon instead of regular bacon.

• Mini Loaves or Muffins: Bake in mini loaf pans (25–30 minutes) or muffin tins (18–22 minutes).

Serving Ideas

• Warm with butter as a snack.

• Pair with soup (like tomato or broccoli cheddar).

• Serve toasted with eggs for breakfast.

• Cut into cubes and serve as part of a brunch platter.

✨ This bread is soft, cheesy, and full of flavor—perfect for using up summer zucchini in a savory way!