bread

Savory Zucchini Bread with Bacon and Jalapeño

This savory zucchini bread kicks things up a notch with crispy bacon and spicy jalapeño baked into a moist, cheesy loaf. Freshly grated zucchini keeps the crumb tender and hearty, while sharp cheddar and smoky bacon add richness and depth. The jalapeño gives it just enough heat to make each slice irresistible without overpowering the bread. Perfect as a side for chili, a savory breakfast topped with a fried egg, or a snack warm from the oven, this quick bread delivers bold flavor in every bite.

Servings: 1 loaf (9×5-inch)
Total Time: 75 min
Pan: 9×5-inch loaf pan

Ingredients

Savory Zucchini Bread
  • 1 1/2 cups grated zucchini (about 1 medium), squeezed dry
  • 2 large eggs
  • 1/4 cup olive oil or melted butter
  • 1/2 cup milk (any type)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or oregano
  • 1 cup shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 1 jalapeño, finely diced (remove seeds for less heat)
  • 2 tablespoons chopped green onions or chives (optional)
A loaf of savory zucchini bread with bacon and jalapeño, sliced to show its moist, cheesy interior.

Instructions

  1. Preheat oven and prepare pan Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. Prep the zucchini Grate the zucchini until you have 1 1/2 cups. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
  3. Mix the wet ingredients In a large bowl, whisk together the 2 large eggs, 1/4 cup olive oil or melted butter, and 1/2 cup milk until smooth.
  4. Add zucchini, cheese, bacon, and jalapeño To the egg mixture (2 eggs, 1/4 cup oil or butter, 1/2 cup milk), stir in the 1 1/2 cups grated and drained zucchini, 1 cup shredded sharp cheddar cheese, 4 slices cooked and crumbled bacon, 1 finely diced jalapeño, and, if using, 2 tablespoons chopped green onions or chives.
  5. Mix dry ingredients In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme or oregano.
  6. Combine wet and dry mixtures Gently fold the dry mixture (flour, baking powder, baking soda, salt, pepper, garlic powder, herbs) into the wet mixture (eggs, oil, milk, zucchini, cheddar, bacon, jalapeño) until just combined. Do not overmix.
  7. Fill the loaf pan Pour the batter into the prepared 9×5-inch loaf pan and smooth the top evenly.
  8. Bake Bake at 350°F for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (avoid hitting melted cheese pockets when testing).
  9. Cool and serve Let the loaf cool in the pan for 10 minutes. Remove to a wire rack and cool further before slicing.

Notes

  • For extra heat, keep the jalapeño seeds or add a pinch of cayenne.
  • Store slices in the fridge for up to 5 days or freeze individually for quick snacks.
  • Toast a slice and top with a fried egg for a hearty breakfast.

Tags

bread quick bread zucchini jalapeno bacon savory cheddar breakfast side dish