Armloads of zucchini appear on our doorstep through August, from whom we’ll never know. Small town summer life is idyllic here in Maine. I want to bake this quick bread for breakfast with a house full of guests. Serve it with scrambled eggs, freshly snipped chives, and chopped tomatoes. It’s amazing warm right out of the oven. So make two loaves at least!
Bacon-Cheddar Zucchini Bread
- 3 strips thick cut bacon, chopped
- 1 1/2 cups zucchini, grated, squeezed, and drained
- 1 1/2 cups sharp cheddar cheese, grated
- 4 scallions, ends trimmed and chopped
- 1 tablespoon fresh rosemary, chopped
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 3 eggs
- 1/3 cup olive oil
- 1/3 cup milk
Preheat oven to 350 degrees F. Prepare a 9 x 5 inch metal loaf pan with butter or olive oil. Cook bacon in a large skillet over medium heat until browned. Drain on paper towels. Combine bacon, zucchini, cheese, scallions and rosemary in a small bowl. Whisk together flour, baking powder, salt and paprika in a mixing bowl. In another large mixing bowl combine eggs, oil, and milk. Stir dry ingredients into wet until just combined. Fold in bacon, etc. Smooth batter into the loaf pan and bake until a toothpick comes out clean, 55-60 minutes. Cool in the pan, 5 minutes, then turn onto a rack and let the bread cool completely.