This savory Pesto Zucchini Bread with Bacon and Cheddar is a new and delicious spin on classic summer quick bread for lunch, brunch or snacks.
If you love zucchini bread and bacon, this savory, cheesy loaf is for you. It's fully loaded with cheddar cheese, pesto sauce, bacon and zucchini for a dense, moist and ultra-flavorful snack or side dish. This is zucchini bread like you've never seen, or tasted before.
How to Make Savory Pesto Zucchini Bread
Here's what you need to make cheesy zucchini bread:
Artisan bread flour. This is from King Arthur Flour. But you can also use all-purpose.
Baking powder. To lighten your loaf as it bakes.
Savory seasonings. Flavor your zucchini bread with garlic powder, oregano, parsley, thyme, and paprika.
Almond milk. Feel free to use any unsweetened dairy-free (or regular) milk.
Egg. Make sure your egg is at room temperature for easy blending.
Unsalted butter. This makes the most tender and soft bread loaf.
Zucchini. Squeeze your zucchini to remove as much water as possible.
Cheddar cheese. I like to use organic cheese when I eat dairy.
Bacon. You can omit the bacon for a vegetarian loaf.
You can use store-bought pesto for convenience. Or use this recipe to make your own simple basil pesto.
3cupsArtisan bread flour(You can also use All-purpose flour)
1teaspoonground dried parsley
½teaspoonground dried thyme
½teaspoonground smoked paprika
1teaspoonfinely ground sea salt
1 ½cupsunsweetened almond milk
1largeegg, room temp.
3Tbspsunsalted butter, melted
1cupfinely grated zucchini, squeezed dry(That's about 1 medium-size!)
1cupshredded mild cheddar cheese, organic
¼cupHomemade pesto(See Notes!)
2cupschopped cooked bacon(See Notes!)
TO MAKE THE BREAD:
Preheat the oven to 375°F. Grease a 9-inch loaf pan with butter and line it with parchment paper, leaving some paper overhanging the sides.
In a large-size bowl, whisk together the flour, baking powder, garlic powder, oregano, parsley, thyme, paprika, and salt.
Add in the egg, milk, melted butter, grated zucchini, pesto, and cheese, mixing everything together using a rubber spatula or wooden spoon, just until fully combined. The batter should be thick and easy to mix.
Fold in the copped bacon.
Scrape the batter from the bowl into the prepared loaf pan and evenly spread it out.
Bake for 55 to 60 minutes or until a toothpick comes out "mostly clean" when inserted in the center.
Remove from oven and let cool for about 20 minutes before lifting the bread out from the pan. Once cooled, remove the bread from the pan and serve by slicing.
Tips & Tricks
STORAGE: Store any leftover bread tightly wrapped in foil paper or an airtight container for 3-4 days in the refrigerator or in the freezer for up to 5-6 months.
BACON: Place the bacon on a parchment paper lined baking sheet and bake in a pre-heated 400 degree Fahrenheit oven for 10-15 minutes or so, flipping the bacon and brushing the opposite side to crisp up evenly. Bake for another 10-15 minutes or until it is completely crispy. Remove from oven and carefully roughly chop bacon into medium-size pieces.