Goat Cheese Bacon Zucchini Quick Bread
A savory loaf filled with creamy goat cheese,smoky bacon and tender zucchini chunks. Serve thick slices as a side with any entree!
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- 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.
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.
Serving: 1slice | Calories: 315kcal | Carbohydrates: 17.08g | Protein: 16.05g | Fat: 20.19g | Saturated Fat: 8.4g | Cholesterol: 115.43mg | Sodium: 496.37mg | Potassium: 242.34mg | Fiber: 0.85g | Sugar: 1.42g | Vitamin A: 604.67IU | Vitamin C: 3.58mg | Calcium: 259.9mg | Iron: 2.03mg
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