Go Back
–+ servings
Loaded Cheddar Pesto Zucchini Bread with Bacon sliced on a wooden board.
Print Recipe
5 from 8 votes

Loaded Cheddar Pesto Zucchini Bread with Bacon

This savory Loaded Cheddar Pesto Zucchini Bread with Bacon is full of cheesy, herby and smoky bacon flavor. It's the perfect summer baking project.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Brunch, Snack
Keyword: bacon, baked, bread, cheddar, easy, family-friendly, homemade, kid-friendly, pesto, zucchini
Servings: 10 servings
Calories: 358kcal
Author: Shanika

Ingredients

BREAD:

  • 3 cups Artisan bread flour (You can also use All-purpose flour)
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground oregano
  • 1 teaspoon ground dried parsley
  • ½ teaspoon ground dried thyme
  • ½ teaspoon ground smoked paprika
  • 1 teaspoon finely ground sea salt
  • 1 ½ cups unsweetened almond milk
  • 1 large egg, room temp.
  • 3 Tbsps unsalted butter, melted
  • 1 cup finely grated zucchini, squeezed dry (That's about 1 medium-size!)
  • 1 cup shredded mild cheddar cheese, organic
  • ¼ cup Homemade pesto (See Notes!)
  • 2 cups chopped cooked bacon (See Notes!)
US Customary - Metric

Instructions

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.
  • Bon Appetit!

Notes

  • 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.
  • PESTO: To make homemade pesto, follow my recipe here. 

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 930mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 1mg