Bacon, Cheddar Zucchini Bread, a delicious zucchini, cheesy, bacon no yeast savory loaf. Great for brunches, lunch boxes, parties! Freezer friendly and easy to make. The flavors are simply wonderful! This is delicious served warm from the oven or cooled.

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!

A really simple and easy recipe and very pleasing!

This savory loaf contains No Yeast, think of it more like a cake texture, only savory. 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.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

They are really great to take along to parties, pot lucks, picnics 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.

Whichever way you decide to serve our Bacon, Cheddar, and Zucchini Bread, you won't be disappointed!

Bacon, Cheddar, Zucchini Muffins, great for parties, pot lucks and also freezer friendly too!

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

Bacon, Cheddar, Zucchini Bread or Muffins, great for parties, pot lucks and also freezer friendly too!

Instructions

1. In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off the 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.

Bacon and Cheddar Zucchini Bread, ingredients

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.

Bacon and Cheddar Zucchini Bread, ready for the oven

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!

Bacon and Cheddar Zucchini Bread

Baking Times For Different Pans

*** 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!

Bacon and Cheddar Zucchini Bread
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!

Bacon and Cheddar Zucchini Bread

Cathy got 3 Mini loaves from the batter

Bacon and Cheddar Zucchini Bread

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!

If you're worried the top might burn, just cover with a piece of foil for the remaining cook time. (I haven't ever had to do this, but it's always a good tip to know when you are baking!)

We've also got another delicious recipe for Bacon, Sweetcorn and Pepper Bread for you to enjoy!

Cheesy Bacon, Sweet Corn & Pepper Bread Easy recipe and yep, VERY DELICIOUS! Serve warm or cold, tasty either way! Goes great with soups too.

Recipe Card

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 and Cheddar Zucchini Bread

Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

A delicious zucchini, cheesy, bacon no yeast savory loaf. Serve warm or cold. Great for brunches, lunch boxes, parties! Freezer friendly and easy to make

Ingredients

  • 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

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.
Nutrition Information:
Yield: 8 Serving Size: 8
Amount Per Serving: Calories: 421Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 108mgSodium: 662mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 17g

Delicious No Yeast Bread Recipes

Here's a selection of delicious breads, perfect for snacks, side dishes, picnics and parties


wp-recipe-maker/recipe {"id":13146

Leave a Reply to Rosemary Capotosto

Your email address will not be published. Required fields are marked*

61 thoughts shared

  1. 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 !

    1. 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!

  2. 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.

  3. 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

    1. 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!

  4. Comment author image

    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 !!

  5. 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.?

    1. 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!

  6. Comment author image

    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.

  7. Comment author image

    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.