Bacon, Cheddar Zucchini Bread. A wonderful light and fluffy bread with great flavors. Serve warm or cold, it’s delicious either way! great for brunches, lunch boxes, parties too!
Bacon & Cheddar Zucchini Bread. The flavours are simply wonderful! This is delicious served warm from the oven or cooled. It has a texture of a cake, only the flavours are of course savoury. A really simple and easy recipe and very pleasing!
This is a moist, soft loaf / pound cake, and incredibly easy to make. They freeze very well, so always handy if you have unexpected visitors for a light lunch or brunch!
As you can see, I’ve also made these as Bacon and Cheddar Zucchini Bread Muffins. They are really great to take along to parties, pot lucks etc. You can also make ahead and freeze. They really are an all rounder!
For this recipe we’ve used our basic Zucchini Bread recipe and adapted it to take it to another level. It’s so delicious with the added bacon and cheese and makes for a perfect breakfast, brunch, lunchtime snack or as a side with some chilli or a nice stew. Which ever way you decide to serve our Bacon, Cheddar and Zucchini Bread, you won’t be disappointed!
Ingredients:
3 eggs
1 Tablespoon sugar
1/2 cup or 120 ml oil
Half (about 1 cup) of a whole zucchini, washed and shredded
1 cup or 200 g cooked and drained chopped bacon (cooled)
1 cup or 100 g grated Cheddar cheese
6 Tablespoons of milk
1 1/2 cups or 190 g All Purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 Teaspoon Black Pepper
Instructions:
1. In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.
2. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
3. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
*** You can make this in a 9 x 13 in pan, double the recipe and check if cooked through after around 35 – 40 minutes.
You can also use this recipe (same quantity ingredients as the regular loaf) to make 12 muffins, bake at the same temperature for between 30 – 35 minutes. The photo below was taken by Alison North who baked her muffins to take to a work party!
Alison’s Muffins
Cathy Kopp also shares some photos of her bake which she decided to enter in to a competition! She came 3rd so many congratulations!
Cathy got 3 Mini loaves from the batter
Cathy won a prize for submitting our recipe!
Serve warm or cooled, it’s delicious either way! Enjoy!
****UPDATE**** Following feedback, please note the cook time may be a little longer so please check after the recommended cook time to see if the center of the loaf is cooked through. If not, just keep it in the oven at the same temperature for a little longer and it will be fine!
We’ve also got another delicious recipe for Bacon, Sweetcorn and Pepper Bread for you to enjoy!
Or why not try our delicious Mac N Cheese Stuffed Mushrooms. Great for parties and appetizers!
Another recipe you’ll enjoy is our very popular Beer, Bacon and Cheddar Cornbread recipe. Really easy and straightforward and great for parties as well as dinner time!
- 3 eggs
- 1 Tablespoon sugar
- 1/2 cup or 120 ml oil
- 1 cup Or Half of a whole zucchini washed and shredded, about 1
- 1 cup or 200 g cooked and drained chopped bacon cooled
- 1 cup or 100 g grated Cheddar cheese
- 6 Tablespoons of milk
- 1 1/2 cups or 190 g All Purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 Teaspoon Black Pepper
-
In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.
-
In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
-
Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.
Cindi says
Made ’em. Light and yummy! Added some residual bacon grease, a shake or two of smoked paprika, and some fresh chives. A flavor bomb. :o)
Madlaina says
I used this recipe to make muffins. I substituted green tomato for the zucchini and also added some garlic when frying up the bacon, as well as some fresh sage and a pinch of cayenne pepper. They just came out of the oven and are delicious, if a bit sweet for my taste. I will leave the sugar out next time.
Casey says
There are many updates about baking time/s for many of your quick breads.
However, from the pictures, it seems like your loaf pan is longer and narrower than the standard 9x5x3 inch loaf pan.
Please advise: what size loaf / bread baking form you are using in the recipes?
Solange says
Made the Bacon and CheddervZucchini bread today ….. definitely a WOW factor this one . I added some grated Parmesan on the top prior to baking ….. YUM Will make again and again
Thank you
Rachel says
I made this recipe today following the muffin directions. I think they’re absolutely delicious. Only had to cook for 25 minutes. I wanted to test them because if they turned out I was going to make them for a potluck at the office. So I will be doing that. Thanks for sharing.
Sandra Giles says
Hi,
I dont understand how you have shown low carb recipes for KETO eaters and others yet you put sugar and flour in your Bacon cheddar and Zucchini recipe, I am so sad that I cannot follow your wonderful recipes……. PLEASE dont say they are keto.
Lovefoodies says
Hi Sandra,
I haven’t said anywhere this recipe is Keto or low carb! Of course you can adapt it to suit your needs if you wish to.
MRB says
I stumbled upon this recipe while browsing for interesting recipes. Being a lover of zucchini bread, this recipe naturally caught my attention. The first thing that I saw was the photo, the slices, and immediately I began to salivate like one of Pavlov’s dogs.
This is on my list of delightful treats to cook up this week.
Sad, though – I’m the guy who can burn a pot of water…
Thanks for the recipe!
LaVerne Feagin says
Wow, I made this for breakfast and it was delicious. I have a similar recipe that calls for buttermilk instead of regular milk. May try using buttermilk and add some shallots next time. It will be hard to improve on this recipe though.
Kelly says
What size (measurements) of a loaf pan do you use? And is it made of metal?
Lovefoodies says
Hi Kelly, I’ve used a 9 inch metal loaf pan. You can also use a glass pan if that’s what you have. If you have a small pan and end up with batter left over, make some muffins with the extra!
Hope that helps!
DeDe P says
Hey there. This bread looks amazing. I was wondering if you think I can substitute the regular flour for an almond flour to make it Palme friendly?
DeDe P says
That should say Paleo
Lovefoodies says
Hi there, I haven’t tried using almond flour in this recipe so I can’t say how it will turn out. If you do try it please come back and let us know so we know for anyone else who might like to try that option too!
Nichole says
YesYes I used almond flour…it worked fine.
TK Frost says
Nichole, did you use the same amount of almond flour as the recipe called for? Thanks!
Rosemary says
I made this today and added chives and capsicum which came out better than expected. Great toasted for breakfast or sliced advocado and tomato on top for light lunch. Great loaf.
Kathy says
I made these as muffins and they turned out great – light, moist and tasty. I baked them for 30 minutes and that was perfect. Thanks for posting this. I’m always looking for ways to use zucchini!
Becky Lee says
I added 1 T of Dijon mustard, used GF all purpose flour, cooked in muffin cups, and this was AMAZING! My zucchini haters loved it! Thanks!!
Barbara Ellen Conrad says
Looked tasty but found it to be tasteless.
Maggie says
Just made 3 loaves yummy ty 4 sharing recipe
Dot says
What is ment by “cup half zucchini” is that 1 1/2 cups or 1/2 cup?
Lovefoodies says
Hi Dot, the ingredient dodnt transfer from the top of the page to the recipe card exactly so I’ve corrected it. It should be 1 cup which equates to about half a zucchini.
Sorry for the confusion!
Shirley Barkers says
You didn’t specify in your recipe what type of cheddar cheese (sharp, mild or extra sharp) or kind of bacon.
Joan Rupnow says
Absolutely terrible recipe. I baked it 1 hr 30 min & it still was gooey. The outside was brown & crusty & hard & the inside was gooey & gross. Couldn’t eat this mess.
Martha Kreider says
What exactly does your ingredient list mean when it says ” cup half of a whole zucchii” ?
Carmen says
Have made this a couple of times now and it’s been a hit both times with others wanting the recipe – love it.
K says
Sorry was not a hit at my house. Kind of blah and drier then I thought it would be. K
Sheila says
Id love to make this, but all the ingredient amounts are covered by the banner on the left! I’d print it, but my printer is broken. Help !
Meiying says
Can you use corn meal instead flour?
Lovefoodies says
Hi Meiying, I haven’t tried this recipe using cornmeal so I can’t say how it will turn out, but if you try it please do pop back and let us know!
Wendy Hooper says
I added a medium diced onion fried in the bacon grease as well as 2Tbsp of roasted garlic…mmmmmmmm Good
Pauline says
This was absolutely delicious! I used a mini loaf tin x6. I followed the recipe precisely, just adding some cheese and parsley on top of each loaf before going in the oven. The golden finish makes them irresistible.
Lovefoodies says
Fabulous Pauline! Glad you enjoyed it and thanks very much for taking the time to write in and let us know!
Darlene Allan says
Love the recipe but would like to have the calories and all that good stuff included for those of us who love the good stuff but trying to watch our weight also. Most recipe sites have that now…maybe you do and I just missed it
Dani Smith says
I added jalipinos to the mix
Letizia Tripp says
I like this recipe and going to try it this week , bread or muffins both sound good . how long will the bread keep in the fridge ?
Lovefoodies says
Hi Letizia,
I am not sure how long because each time I’ve made this recipe it has always been eaten up!! I would guess a couple of days then it will probably not taste as nice. Alternatively, you can freeze this, which I have done a few times and just defrosted as normal and it’s been very good. Hope that helps!
margaret Jahnke Jahnke says
I’ve made it twice now. This time muffins.. They were wonderful and moist with great flavor. family loved them..Thanks for sharing.
Linda hill top says
Hmmmm tasted great but was a bit too wet. I used less milk because I was a bit concerned but may have another go . Memo…squeeze liquid from zucchini !!
Catherine Melba Alston Hardy says
Appreciation and thank you for the recipe(s)
Thursday, July 28, 2016
Jo Jefferds says
This was over-the-top amazing. My comment after the first bite was OMG. Very easy to make, turned out looking exactly like the picture and the flavors were rich, strong and distinct. You could actually taste the bacon and cheese. I added a tsp of thyme and an additional tsp of sugar to balance the sweet and salty, but made no other changes to the recipe. There was only a third of the loaf left by the end of the day so I refrigerated it given it had both meat and cheese in it. This is best slightly heated, but still good room temp. The outside is crusty and the inside is savory and moist. I used Bacon Crumbles that I purchased at Costco which made this recipe super simple, not having to cook the bacon beforehand, I highly recommend this time saving tip. I sprayed my loaf pan with PAM and lined the bottom with parchment and had no problems removing it from the pan, came right out. I have written this recipe in my Best-of-the-Best cookbook I keep for those recipes that are tried and true winners. I am making a double batch of this today so I can share a loaf with my generous neighbor who gave me the beautiful homegrown zucchini. PS – a couple slices of this was all my husband wanted for lunch. I also baked Oatmeal Cinnamon Zucchini Bread at the same time, but the flavor of this savory bread out-shadowed the deliciousness of that sweet bread, which was also a huge success. Lucky me to have had two successes trying 2 new recipes in the same day.😋
Lovefoodies says
Hi Jo, Thanks so much for taking the time to send in your review. So happy you liked the recipe!! I have another recipe which I think you’ll also enjoy, I created it after making this zucchini one and wanted to vary the ingredients and come up with another loaf, and it is also a very popular recipe, so please do take a look when you have time. It is Bacon, Sweetcorn and Pepper Bread. https://lovefoodies.com/cheesy-bacon-corn-and-pepper-bread.html
Please enjoy!
Sharon Hudak Miller says
Can you share the Oatmeal Cinnamon Zucchini bread recipe please and thank you.
George Eastes says
I saw this today, and plan to make it.
Snooks says
I plan to make this but don’t know if I should use parchment or spray with pam.
Lovefoodies says
Hi there, you can use either. I use parchment simply so I can lift it right out of the pan. Hope that helps!
Mireille Schild says
I made the muffins as part of the snack for 4 teenage boys gaming party. They were a big hit. My husband and I also enjoyed them. I wonder if you could replace the bacon with diced ham; I might try next time.
Rosemary Capotosto says
You mention in your directions to our batter into the lined pan. I read the directions twice and did not find what you lined your pan with. Thanks. This sounds really good and I would like to try it.
Lovefoodies says
Hi Rosemary, it is just standard parchment paper I line the pan with. Hope that helps!