Loaded Cheddar Pesto Zucchini Bread with Bacon

This savory Pesto Zucchini Bread with Bacon and Cheddar is a new and delicious spin on classic summer quick bread for lunch, brunch or snacks. 

Loaded Cheddar Pesto Zucchini Bread with Bacon

INGREDIENTS

• 3 cups Artisan bread flour (You can also use All-purpose flour)
• 1 Tbsp baking powder
• 1 tsp garlic powder
• 1 tsp ground oregano
• 1 tsp ground dried parsley
• 1/2 tsp ground dried thyme
• 1/2 tsp ground smoked paprika
• 1 tsp finely ground sea salt
• 1 1/2 cups unsweetened almond milk
• 1 large egg, room temp.
• 3 Tbsps unsalted butter, melted
• 1 cup finely grated zucchini, squeezed dry (That's about 1 medium-size!)
• 1 cup shredded mild cheddar cheese, organic
• 1/4 cup Homemade pesto (See Notes!)
• 2 cups chopped cooked bacon (See Notes!)

INSTRUCTIONS

• Preheat the oven to 375°F. Grease a 9-inch loaf pan with butter and line it with parchment paper, leaving some paper overhanging the sides.
• In a large-size bowl, whisk together the flour, baking powder, garlic powder, oregano, parsley, thyme, paprika, and salt.
• Add in the egg, milk, melted butter, grated zucchini, pesto, and cheese, mixing everything together using a rubber spatula or wooden spoon, just until fully combined. The batter should be thick and easy to mix.
• Fold in the copped bacon.
• Scrape the batter from the bowl into the prepared loaf pan and evenly spread it out.
• Bake for 55 to 60 minutes or until a toothpick comes out "mostly clean" when inserted in the center.
• Remove from oven and let cool for about 20 minutes before lifting the bread out from the pan. Once cooled, remove the bread from the pan and serve by slicing.
• Bon Appetit!

TIPS & TRICKS

• STORAGE:Store any leftover bread tightly wrapped in foil paper or an airtight container for 3-4 days in the refrigerator or in the freezer for up to 5-6 months.
• BACON:Place the bacon on a parchment paper lined baking sheet and bake in a pre-heated 400 degree Fahrenheit oven for 10-15 minutes or so, flipping the bacon and brushing the opposite side to crisp up evenly. Bake for another 10-15 minutes or until it is completely crispy. Remove from oven and carefully roughly chop bacon into medium-size pieces.

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