Goat Cheese Bacon Zucchini Quick Bread is a savory loaf filled with creamy goat cheese, smoky bacon and tender zucchini. Serve thick slices as a side with any entree!
Goat Cheese Bacon Zucchini Quick Bread is perfect for baking with seasonal, fresh zucchini from the garden or your favorite market. We love easy bread recipes with healthy zucchini like our Best Blueberry Zucchini Bread and Grandma’s Best Zucchini Bread. This is one of our Bread recipes you’ll want in your recipe box!
Take your “daily bread” up a notch with a savory loaf that bakes up fast and requires no yeast. It may look rustic, but the layers of flavor are anything but. This Goat Cheese Bacon Zucchini quick bread also is perfect as an appetizer with a favorite bottle of wine.
Do you have a favorite recipe that gets your mouth watering just thinking about it? This bread is one of those recipes for me. The smoky, crisp bacon paired with the melted goat cheese in a spicy bread batter gets me every time. I know, I know, bacon is not a health food, but we can indulge ever now and then, right?
Change up the flavor of the quick bread by substituting sausage for the bacon, or fresh peas for the zucchini. Try any combination that suits your fancy!!
Ingredients to make this Zucchini Bread
- Zucchini – adds flavor, moisture and colorful flecks of green to the bread. You’ll get the most out of zucchini’s health benefits by leaving the peel on!
- Bacon – adds sop much delicious flavor. Fry it up crisp for the best results.
- Buttermilk – adds tang and moisture like no other ingredient in baked goods.
- All Purpose Flour -nothing fancy going on here. I used King Arthur unbleached flour for this recipe.
- Dijon Mustard – for flavor.
- Olive Oil – for moisture. Regular vegetable oil can be substituted.
- Eggs – 4 whole large eggs. We always use large eggs in our baking, it’s the only size we buy.
- Parmesan Cheese – another layer of cheesy flavor and texture.
- Goat Cheese – For creamy texture. Adds so much salty flavor.
- Green Onion – aka scallions. For subtle onion flavor that compliments the bacon and cheese.
- Spices – Cayenne for heat, salt to enhance flavor and Thyme for fresh herb flavor.
- Baking Powder
How to grate zucchini using a box grater
For this recipe, the zucchini can be grated or minced. Be sure to remove the seeds before doing grating or mincing. They are tough to eat and often taste bitter, so you definitely don’t want them in your bread.
- Trim the ends of the zucchini and peel if desired. We live the peels on to make it extra healthy and the green peels add color!
- Slice the zucchini in half lengthwise and scoop out the seeds. If your zucchini is large, cut it into 4 smaller pieces.
- Place the box grater on a cutting board.
- Grasp the zucchini and run it down the side of the box grater. Reposition your fingers as you grate to avoid cutting yourself.
- Tap the bottom of the box grater against the cutting board frequently to force the zucchini to fall to the cutting board.
How to remove excess moisture from Zucchini
- This is a easy process and only takes a few minutes.
- Shred zucchini on a box grater using the largest hole grating size.
- Transfer zucchini to a clean kitchen towel. We love flour sack towels for this. Place zucchini in the center of the towel, spreading it out lengthwise on the towel.
- Roll zucchini up in the towel. Grasping both end of the towel, stand over the sink and using both hands, twist the towel like you are wringing it out. Let the moisture from the zucchini fall in the sink. Repeat this over and over ( 6 or 7 times) until little to no liquid comes out.
- Spread zucchini out on a dry towel until you’re ready to add it to the batter.
Chef Tips for Making the Best Goat Cheese Bacon Zucchini Quick Bread
- Shred zucchini on a box grater, then wring out any excess moisture before adding to the batter.
- Make grating easy. Use ripe but firm zucchini. Soft zucchini is hard to grate and will end up more like mush in the grater.
- Carefully measure your flour. Don’t scoop the flour into your measuring cup! Use a spoon to fluff flour first, then spoon into your measuring cup and scrape excess off the top with a knife.
- Mix the dry ingredients together before adding to the wet ingredients. This makes a more uniform batter.
- Don’t overmix the batter. Overmixing can make the bread tough. Mix only until the ingredients are combined. It should be smooth but small lumps are okay.
How to Store Blueberry Zucchini Bread
Counter or Refrigerator:
Let the bread cool completely on a wire rack. Pop the bread into a large plastic food bag or airtight container (I usually slice it first) and store on the counter for up to 3 days. You can also refrigerate this bread for up to one week.
Allow the bread to cool completely. Place the bread (sliced or whole) into a large plastic freezer bag. Remove any excess air before sealing. OR wrapped the cooled loaf completely in plastic, then a layer of foil. Will keep in the freezer for up to 3 months.
This recipe was adapted from Food and Wine Magazine.
Goat Cheese Bacon Zucchini Quick Bread
- 6 slices bacon thick cut
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cayenne
- 1/4 tsp salt
- 4 large eggs room temperature
- 1/2 cup buttermilk
- 3 tbsp olive oil
- 2 tsp dijon mustard
- 6 ounces goat cheese crumbled
- 1 1/2 cups grated parmesan cheese
- 2 medium green onions sliced thin (both white and green parts)
- 1 cup zucchini grated, seeds removed
- 2 tsp thyme leaves
- Preheat the oven to 350°F. Grease or spray a 9-inch loaf pan with cooking spray. Line the bottom and long sides of pan with parchment paper, allowing 1 inch overhang on both long sides.
- On a flat surface, shred zucchini on a box grater using the largest hole grating size. Transfer zucchini to a clean kitchen towel. Place zucchini in the center of the towel, spreading it out lengthwise. Roll zucchini up in the towel. Grasping both ends, and using both hands, twist the towel like you are wringing it out. Repeat wringing until little to no liquid comes out. Spread zucchini out on a dry towel until you're ready to add it to the batter.
- In a skillet, cook the bacon over medium heat until crisp, about 10 minutes. Drain on paper towels, then cut into 1/2 inch pieces.
- In a medium bowl, whisk the flour,baking powder,cayenne and salt.
- In another bowl, whisk the eggs,buttermilk,olive oil and mustard.
- Make a well in the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, parmesan, bacon, green onions, zucchini and thyme. Scrape the batter into loaf pan and smooth the surface.
- Bake on center rack of oven until golden on top and toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes.
- Run a knife around the edges of loaf to loosen, then invert onto plate. Remove the parchment paper from the loaf and let cool completely. Cut into thick slices and serve.
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