Bacon Cheddar Zucchini Bread
When I saw this recipe I knew I had to make it. This is really thick and rich. It is great for dinner or slather on some delicious butter for a breakfast treat.
1 tbsp. sugar
½ cup oil
Half (about 1 cup) of a whole zucchini, washed and shredded
1 cup cooked and drained chopped Circle B Ranch Hickory Smoked bacon (cooled)
1 cup grated Cheddar cheese
6 tbsp. of milk
1 ½ cups All-purpose flour
½ tsp baking soda
½ tsp baking powder
Pinch of salt
1 tsp. black pepper
In a mixer, add eggs, sugar, oil, and mix for 5 minutes. Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add milk.
In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper; then add this slowly to the wet mix and combine well.
Pour the batter into the lined bread pan and bake at 325°F for 1 hour and 20 minutes. Test with a tooth pick in the center of the bread. When toothpick comes out clean, bread is done.
This versatile recipe can be made into muffins as well, and is great for parties.
The bread is freezer friendly, and may be served by itself or with soup.