Ingredients:
3 eggs
1 tablespoon sugar
½ cup (120 ml) oil
1 cup zucchini, washed and shredded (about half of a medium zucchini)
1 cup (200 g) cooked and drained chopped bacon (cooled)
1 cup (100 g) shredded Cheddar cheese
6 tablespoons milk
1 ½ cups (190 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 teaspoon black pepper
Instructions:
1. Prepare the Ingredients:
Preheat your oven to 350°F (175°C).
Prepare a loaf pan by greasing and flouring it or lining it with parchment paper to ensure easy removal.
Cook the bacon until crispy, then drain on paper towels and let it cool.
Wash and shred the zucchini, and set it aside.
Make sure to squeeze out excess moisture if the zucchini is too wet.
2. Mix the Wet Ingredients:
In a spacious mixing bowl, whisk the eggs until they become slightly frothy.
Add the sugar and continue to beat until combined.
Gradually add the oil and milk, mixing until smooth.
Stir in the shredded zucchini, chopped bacon, and grated cheddar cheese until evenly distributed.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and black pepper.
4. Make the Batter:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Bake the Bread:
Transfer the batter to the prepared loaf pan, leveling the surface with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the middle comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
6. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
Move the bread to a wire rack to cool thoroughly.
Cut into slices and enjoy the bread warm or at room temperature.
It pairs wonderfully with a dollop of butter or alongside a hearty soup or salad.
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