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Michelle

Bacon Cheddar Zucchini Loaf

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Course: Bread
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp Rumford® Baking Powder
  • 1/2 tsp Clabber Girl® Baking Soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 3 tbsp melted butter
  • 1 1/2 cups zucchini, grated and excess liquid removed*
  • 6 oz extra sharp cheddar cheese, shredded
  • 1 med jalapeño, minced
  • 4 slices bacon, cooked crisp and crumbled

Method
 

  1. Preheat oven to 350º F. Spray a 9x5 loaf pan with cooking spray.
  2. In a large bowl, add the all-purpose flour, baking powder, baking soda, salt and mix to combine.
  3. In a separate bowl, add the buttermilk, melted butter and egg and whisk to combine.
  4. Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix.
  5. Add the zucchini, cheese, jalapeño and bacon and fold gently just until combined.
  6. Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted comes out clean.
  7. Cool on a rack. Slice, serve and enjoy!

Notes

*NOTE - remove as much liquid from the zucchini as possible. To do this, shred the zucchini then wrap in a tea towel and squeeze as much liquid out as possible.