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.
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.
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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!
Ingredients
3 eggs
1 Tablespoon sugar
½ 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 ½ cups or 190 g All Purpose flour
½ tsp baking soda
½ 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 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.
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!
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!
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, and 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'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
We've also got another delicious recipe for Bacon, Sweetcorn and Pepper Bread for you to enjoy!
Recipe Card
Bacon and Cheddar Zucchini Bread
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
- ½ 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 ½ cups or 190 g All Purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 1 Teaspoon Black Pepper
Instructions
- 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.
Recommended Products
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Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche.
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Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25
Nutrition Information:
Yield: 8 Serving Size: 8Amount 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
Beer, Bacon and Cheddar Cornbread An easy recipe with a great flavour combination. Goes well with soups, chili, stews or simply on it's own!
Homemade Sweet Beer Bread, very easy recipe using just 4 ingredients, soft, slightly sweet bread, ideal with soups, dips, or simply a spread of butter on a slice.
Super Moist Zucchini Bread. A wonderful soft, loaf cake perfect with a cup of tea!
Cheesy Bacon, Sweet Corn & Pepper Bread Easy recipe and yep, VERY DELICIOUS! Serve warm or cold, tasty either way! Goes great with soups too.
Quick Jalapeño and Cheese Cornbread is a delicious, traditional cornbread recipe loaded with jalapeños and cheddar cheese. Made from scratch recipe and so easy to make!
Homemade Southern Gal Cornbread, a traditional family recipe with no box mixes and choose for sweetened or not! Cooked in a skillet with bacon drippings.
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!
Karen
says:DELISH! Addede scallions and couldn’t stop eating. The only thing is middle fell. Dont know whye made double 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!!
Rachel
says:P.S. oh yes my children hate zucchini too and refuse to eat it, they did not notice it in the muffins or loaf. Being finely grated they didnt notice yippeeee.. also to clarify another comment I used 1 cup of finely grated zucchini.
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
Yehara
says:This is such a wonderful recipe! I made just a few tweaks: I used 1/2 cup of cornmeal and 1 cup of flour. I also added Chopped Jalapeños & Bell Peppers. So yummy, thank you for sharing ❤️