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.

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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!

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

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

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, and won a prize for submitting our recipe!

Bacon and Cheddar Zucchini Bread

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!

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
  • 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

  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

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  1. Fantastic! Made this yesterday and loved it. I left out the sugar and didn’t miss it at all. I used 1.5 x cheese because I forgot to leave some for the top so just dumped it all in, the loaf was denser than your pics but still amazing. Added spring onion. I do think it needs more salt though.

  2. Am I doin gsomething wrong?? Every time I make this the bread it comes out looking nice and fluffy…and then when it cools…it sinks and becomes a dense, non-bready like texture. Is the baking time correct?? 1 hour and 20 minutes?? When I checked it at about 50 minutes a cake tester came out clean….is the full baking time to get the moisture out?? I don’t get it. The taste is nice, but the texture is nothing near bread. Advice??

    1. I mistakenly added more cheese (like about half a cup) as I was going to sprinkle some on the top but forgot and mine came out denser than the pictures but still amazing. It took 55 minutes to cook in fan forced oven at about 170c. Maybe adding a bit more cheese like I did might work. I read this recipe and seriously thought it was not going to work. Did you beat the eggs and oil long enough. I think I may have used slightly less oil too.