🧀🥓 Bacon and Cheddar Zucchini Bread
A moist, savory quick bread loaded with crispy bacon, melty cheddar, and healthy zucchini. It’s hearty enough for breakfast, lunch, or a snack—and easy to make with a lightened-up ingredient list!
📝 Ingredients (Serves 8–10 slices)
- 3 large eggs (or 2 eggs + 1/4 cup liquid egg whites)
- 1 tbsp sugar (or Stevia, erythritol, etc.)
- 1/4 cup unsweetened applesauce
- 1/4 cup light oil (canola or vegetable)
- 1 cup shredded zucchini (squeeze out excess moisture with a towel)
- 1/2 cup cooked turkey bacon, chopped (or regular center-cut bacon)
- 3/4 cup reduced-fat shredded Cheddar cheese
- 1 cup whole wheat flour (or all-purpose flour for fluffier texture)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a loaf pan (8×4-inch).
- In a large bowl, whisk eggs, sugar, applesauce, and oil until smooth.
- Stir in the shredded zucchini, chopped bacon, and cheddar cheese.
- In a separate bowl, combine flour, baking soda, baking powder, garlic powder, salt, and pepper.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
💡 Notes
- Squeeze zucchini well—this step prevents sogginess. Use a kitchen towel or cheesecloth.
- You can also use pre-cooked bacon bits for convenience.
- Optional: sprinkle extra shredded cheddar or a pinch of paprika on top before baking for a cheesy crust.
✅ Tips
- Great served warm with a pat of butter or alongside soup or salad.
- To make muffins instead of a loaf, divide into a greased muffin tin and bake for 18–22 minutes.
- This bread freezes well—wrap slices individually for quick meals.
🍽️ Servings
- Yields: 1 loaf (8–10 slices)
- Serving size: 1 slice
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Total Time: ~1 hour
🔢 Nutritional Info (Per Slice, Approx.)
- Calories: 160–180 kcal
- Protein: 8g
- Carbs: 9g
- Fat: 10g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 50mg
- Sodium: 280mg
Note: Values will vary based on bacon and cheese brand/type.
🌟 Benefits
- ✅ High protein & fiber
- ✅ Lower in fat and calories than traditional savory breads
- ✅ Packed with veggies and flavor
- ✅ Kid-friendly, great for lunchboxes
- ✅ Versatile – can be modified gluten-free or low-carb
❓Q&A
Q: Can I make this gluten-free?
A: Yes! Substitute a gluten-free 1:1 baking flour or almond flour (adjust moisture slightly if using almond flour).
Q: Can I make it dairy-free?
A: Use dairy-free cheddar-style shreds or skip cheese and increase spices for a herbed version.
Q: What’s a good substitute for bacon?
A: Chopped turkey sausage, vegetarian bacon, or smoked tofu pieces work well.
Q: Can I store it at room temp?
A: It’s best kept in the fridge up to 5 days or freezer up to 2 months. Toast to reheat.
Q: Can I add herbs or spice it up?
A: Absolutely! Add 1 tbsp chopped chives, parsley, or jalapeños for extra kick.