RECIPES

Bacon, Sweet Corn, Cheese & Rosemary Zucchini Bread

 

What could be more satisfying than Summer baking?

When the heat gets to you, you tend to just lose your appetite and stick to salads and smoothies. But could you really resist this loaf of mine? It’s got bacon, sweet corn, cheese, rosemary and ZUCCHINI.

Haha. Let me say that again. Yes, zucchini-the vegetable that is not a favourite among most of us. I remember as as kid, seeing it on the dinner table and pretending to puke just so I didn’t have to eat it. According to me, it didn’t makes sense eating it. There were lots of other veggies that had health benefits and tasted better. So why did I have to eat it? But I was one of those kids who couldn’t get away and surprisingly over the years, I’ve started to love it.

I can eat it raw and don’t feel sick eating it anymore. And best of all, I’ve figured what wonders it does to my cakes.  If you’re wondering why your cakes end up so dry inspite of all the milk and yogurt(in some cases) used, throw in some zucchini the next time and see the difference.

So while a lot of  people, add zucchini to their cakes (including me), I decided to make a wholesome savoury bread that could be eaten for any occasion. A LOT of people have been pestering me for savoury recipes. Sometimes too much sugar can get to you, I understand!!

If you’re not a fan of zucchini, don’t worry, it tastes  nothing like it nor do you get any pieces of it in your mouth. Both the flavour and the texture of the shredded zucchini, melt into the bread, creating a subtle sweetness and soft feel to the bread.

Sometimes due to the difference in weather conditions, you could end up with a soggy loaf. And that’s not a very good feeling at all. To avoid that, make sure you drain out all the water from the shredded zucchini. The best way to do this is with a colander or to be even more sure, squeeze in a clean dish cloth after.

A pleasant flavour, distinctive texture and delicious indeed! You get a lot of moisture from the zucchini which makes this bread so special.

If you have any questions or feedback, please comment below. You can also connect with me Facebook, Twitter and Instagram.

Tell me what you guys are busy baking this Summer? 🙂

 


Print Recipe
Bacon, Sweet Corn, Cheese & Rosemary Zucchini Bread
A savoury loaf that's a hit at all your tea parties.
Course breads
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course breads
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180 degrees Celsius and grease a loaf tin.
  2. Sift the flour and baking powder together in a bowl. Keep aside.
  3. Beat the eggs, oil and sugar together in a large bowl until light and frothy.
  4. Add the sifted ingredients to this mixture alternating with milk and beat well.
  5. Stir in the zucchini, sweet corn, cheese, bacon and rosemary little by little until well combined. Finally, sprinkle with chilli flakes.
  6. Pour the batter into the loaf tin and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the bread from the loaf tin and serve warm.
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