Quick breads are old fashioned and retro, but so delicious! Since I haven’t made one for ages, I was inspired to create some savory loaves when my squash harvest started to take over the refrigerator. Who hasn’t been inundated with dozens of squash when they are at their peak? Even with two or three plants, I can pick half a dozen small ones a day!
Not wanting a cinnamony sugary bread, I searched recipes on-line for some ideas. Cheese…..check, bacon……check, lots of shredded squash…..check, a spicy bite….check, and easy to put together…….check – those were my requirements. But after searching in vain for the perfect recipe, I created my own. The results after making four of these in a week, will stay in my summer repertoire for years to come. The finishing touch was a hint of spice in the bread, delivered by adding shredded fresh Poblano pepper, a mild chili pepper-my favorite. Using only a quarter of the pepper was plenty for me, but if you like spicy, add some more.
Since Zucchini is just my term for summer squash, you can use any in this recipe – yellow, patty pan, green striped, or the classic Zucchini.
Savory Zucchini Bread Recipe
2 large eggs
1 TB sugar
1/2 C Canola Oil
1/2 C milk
1 1/2 C flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 C shredded Zucchini; use a food processor and I used about 3 small (4-5 inch) ones
2-3 TB of shredded Poblano pepper; I used 1/4 of the pepper
4 cooked bacon strips, chopped by hand
1 1/2 C shredded cheddar cheese
Add eggs, sugar, and liquid ingredients to a large bowl and mix by hand.
Add flour, baking soda, baking powder, salt, and pepper and stir until moistened.
Stir in shredded zucchini, poblano, cheese, and bacon.
Pour thick batter into greased loaf pan.
Cook at 350 degrees for 50-55 minutes and let cool for 10 minutes in pan.
Cut into slices and serve warm or at room temperature.
Step by Step