Welcome! To bring you the best content on our sites and applications, Meredith partners with third party advertisers to serve digital ads, including personalized digital ads. Those advertisers use tracking technologies to collect information about your activity on our sites and applications and across the Internet and your other apps and devices.

You always have the choice to experience our sites without personalized advertising based on your web browsing activity by visiting the DAA's Consumer Choice page, the NAI's website, and/or the EU online choices page, from each of your browsers or devices. To avoid personalized advertising based on your mobile app activity, you can install the DAA's AppChoices app here. You can find much more information about your privacy choices in . Even if you choose not to have your activity tracked by third parties for advertising services, you will still see non-personalized ads on our sites and applications.

By clicking continue below and using our sites or applications, you agree that we and our third party advertisers can:

EU Data Subject Requests

Goat Cheese Zucchini Bread with Bacon

Goat Cheese Zucchini Bread with Bacon

0 Reviews
From: TheListMagazine Magazine, July/August 2018

Savory cakes like this cheesy zucchini loaf are often served as an appetizer in France with a glass of sweet Banyuls wine or Southern French rosé. A slightly aged goat cheese with an edible wrinkly rind will hold its shape best in this loaf, but regular goat cheese works in a pinch.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini
  • 3 ounces bûche de chèvre or Crottin de Chavignol (goat cheese)
  • 4 ounces bacon (about 4 slices), sliced crosswise
  • 2 cups white whole-wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 4 large eggs, beaten
  • ⅔ cup reduced-fat milk
  • ¼ cup extra-virgin olive oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Cut five ⅛-inch rounds from the center of the zucchini and set aside. Dice the rest of the zucchini. Cut two ⅛-inch rounds from the center of the cheese and dice the rest; refrigerate the rounds and diced cheese separately.
  3. Cook bacon in a medium skillet over medium heat, stirring occasionally, for 5 minutes. Add the diced zucchini and cook, stirring occasionally, until the zucchini is tender and the bacon is starting to brown, 3 to 5 minutes more. Transfer to plate and let cool for 5 minutes.
  4. Meanwhile, whisk flour, baking powder, salt and pepper in a large bowl. Whisk eggs, milk and oil in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until the batter is smooth. Fold in the zucchini mixture and diced cheese until combined. Pour the batter into the prepared pan and smooth the top. Arrange the rounds of zucchini and goat cheese on top of the loaf.
  5. Bake until the top is browned and a toothpick inserted in the middle comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 30 minutes before slicing.

Subscribe to the Magazine

Nutrition information

  • Serving size: 1 slice
  • Per serving: 180 calories; 10 g fat(3 g sat); 2 g fiber; 16 g carbohydrates; 8 g protein; 2 mcg folate; 72 mg cholesterol; 1 g sugars; 0 g added sugars; 149 IU vitamin A; 3 mg vitamin C; 106 mg calcium; 3 mg iron; 321 mg sodium; 128 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 2½ fat

Reviews 0