Bacon and cheddar cheese are a perfect match. This savory zucchini bread, which incorporates that perfect match, does not require any rising, kneading, or special care. Mix all of the ingredients together and bake it in a loaf pan. Then, wait patiently while it cools before you cut a thick slice and toast it until the edges are pleasingly crisp. This recipe is adapted from Carolyn over at Food Gal. The recipe comes from Katie Sullivan Morford’s new cookbook Rise & Shine. Katie uses kalamata olives and green onions but I wanted to use bacon, because…bacon! I also used chives from the garden in place of the green onions. As Carolyn mentions, this savory bread is not just for breakfast. I toast slices and serve it with roasted meat or grilled chicken. It is reminiscent of cornbread in many ways. Serve it with a pat of butter. Yum!
I haven’t grown zucchini but I hear that they are prolific producers and many home gardeners end up with more than they know what to do with. I also read a few stories that gave me a good laugh: people will leave bags of excess zucchini in unattended cars or on strangers doorsteps. Fortunately, this recipe doesn’t require that much zucchini.
I love the beautiful speckled brown eggs my neighbor Judy shares with us.
Use extra sharp cheddar and fairly lean bacon for the best flavor and texture. This rustic bacon and cheddar zucchini bread turns out perfectly each time you bake it.
- 2 cups coarsely grated zucchini (about 2 medium zucchini)
- 1½ teaspoons kosher salt, divided
- 1½ cups white whole wheat flour (spooned and leveled)
- 1 cup all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- ⅓ cup extra virgin olive oil
- ½ cup plain lactose free yogurt (Green Valley lactose free or regular yogurt)
- ½ cup lactose free milk (or regular milk)
- 2 tablespoons chopped chives
- ½ cup chopped cooked bacon
- 6 ounces extra sharp cheddar cheese, cut into ⅓-inch cubes
- Preheat oven to 350 degrees. Generously grease a 9x5-inch loaf pan with oil or nonstick cooking spray and set aside.
- Place grated zucchini into a colander set in the sink or over a bowl. Sprinkle with 1 teaspoon of the salt and toss together. Leave zucchini in the colander to allow the salt to draw out some of the liquid.
- Meanwhile, in a large bowl, whisk together the white whole wheat and all-purpose flour along with the baking powder, baking soda, black pepper, and remaining ½ teaspoon salt.
- In a medium bowl, whisk together the eggs, olive oil, yogurt, and milk until combined.
- Squeeze out the liquid from the zucchini, removing as much of the moisture as possible, The zucchini will remain moist but should not be wet. Add the zucchini to the egg mixture along with the scallions and bacon. Mix to combine.
- Add the egg mixture to the flour mixture and stir gently with a spoon or rubber spatula, just until the streaks of flour disappear. Add the cheese and stir just enough to distribute it throughout the dough.
- Transfer dough to the prepared loaf pan and using your spatula, smooth the top. The dough will be rough and craggy.
- Bake for about 50 - 55 minutes, or until the loaf is golden and a wooden skewer inserted into the center comes out clean. Transfer pan to a cooling rack for 15 minutes. Run a knife around the edge of the bread, tip the pan over, and gently dislodge the bread onto the cooling rack. Allow bread to cool for 30 minutes or so, before serving.
