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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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.
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.
Mary Rogers
says:I made 3 mini loaves with this recipe. I also added jalapenos. So delish! I did need to add about 10 minutes to the cook time.
Mandy
says:Made today – three mini loaves. Used Monterey Jack cheese because that’s all I had. Baking now…smells so good. Wish I could post a pic. Great EASY recipe….taste? Yum..bacon comes through strong – very moist. Salty – I would omit the salt next time.
Christoph Asch
says:we added this receiipe to our pinterest pin wall and got the pin blocked because the owner of the picture reclaime a violation aganst the temps of use of pinterest. so stupid !
Lovefoodies
says:Hi Chris, the images are registered with Pinterest so if you have saved the image and it does link to Lovefoodies, it should not get deleted, however, if the link for that pin is going somewhere else, that is the only reason Pinterest should delete the pin. You can save the pin again, straight from the website here and it shouldn’t get deleted. Hope that helps!
Suz
says:Loved this, we added a chopped red chillis and a grated red apple, yum yum. Thanks for the recipe.
SH
says:Made at 7500 ft with browned ham and into muffins, worked great! 100% will be making again.
Rachel
says:Hello, I tried making these the other day and they were a hit! Even my kids ate them! YAY, and as my eldest starts primary school soon these will make great snacks. I made mini muffins and a loaf with one batter. Only thing I did differently was used cubed pancetta as I couldn’t find bacon living in Italy and grated parmesan, also added a bit of dried parsley and some freshly chopped chives from the garden. Will diff bake again thank you for sharing your recipe.
Sarah
says:This bread is in the oven as I type this. The batter looked a bit soupy, but the recipe did not say to squeeze excess liquid from the zucchini. For the future, should the excess liquid be squeezed out? It was fresh from our garden, so was juicy. Cannot wait for it to finish baking. :)
Rochelle
says:I made the Bacon & Cheddar Zucchini bread today. Used small loaf pans – perfect for sharing. This zucchini bread recipe is FABULOUS! It’s definitely a keeper. Had no problems with the balance of ingredients. Wouldn’t change a thing!
Cheryl L Fronczek
says:Followed recipe except added some sautéed onions. They came out very bland. The taste of the baking powder/soda and sugar was all I could taste. Wish I would have left the sugar out and added some additional salt & spices. Tried to eat but just can’t even get past one.
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.