Zucchini Bread with Cheese and Bacon
Spoon bread is a classic, easy side dish recipe.
This zucchini spoon bread with cheese and bacon is a moist, custard-like cornbread that you can scoop with a spoon. You'll love this delicious variation on the Southern favorite!
When I think of home
This is easy to make and it has zucchini so I'm pretty sure that x's out the bacon ~ I'm a mathematical genius like that ~
If you prefer a more traditional zucchini bread I have a recipe for a delicious harvest zucchini loaf that you can find here. It's perfect for the cooler autumn weather and will get you in the mood for all things fall.
Copycat McDonald's Mocha Frappe Recipe
Zucchini, Cheese, and Bacon Spoon Bread
Ingredients:
- 2 cups milk {I normally use 2% milk and I haven't noticed any difference in the texture or outcome as opposed to whole milk}
- 1 tbsp. sugar
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup plain yellow cornmeal
- 1 large zucchini peeled and coarsely chopped
- 4 ounces of shredded cheddar cheese
- 8 cooked bacon slices, crumbled
- 2 large eggs, separated

Directions:
1. Preheat oven to 375°.

2. Bring milk, sugar, salt and pepper to a simmer in a large saucepan. Do NOT boil.

3. Gradually add cornmeal using a whisk to incorporate. This will be thick!

4. Remove from heat and stir in zucchini, cheese and bacon.

5. Stir in egg yolks until blended well.
6. Beat egg whites at high speed with an electric mixer until stiff peaks form then gently fold into the cornmeal mixture.

7. Spoon mixture into greased 1.5 quart casserole dish and bake for 45 to 60 minutes until top is lightly browned.

Serve while warm!

Now here's where my 'real life' comes into play....see the above picture of the spoon bread on the plate? Well, it would have been a much nicer picture but just when I was getting ready to put some of the spoon bread on the plate I went down to my laundry room to put some clothes from the washer into the dryer and lo and behold when I went into my laundry room there was water hitting me on the head and on the floor coming THROUGH my floorboards above and through the beams....oh, yes.....JOY! 😉 So, in my home food is fair game which means my boys started eating the spoon bread....it's food...they're growing..... and this measly little plate was the best I could do.
📖 Recipe
Zucchini Cheese and Bacon Spoon Bread
Equipment
- Mixing Bowl
Ingredients
Instructions
- Preheat oven to 375°.
- Bring milk, sugar, salt, and pepper to a simmer in a large saucepan. Do NOT boil.
- Gradually add cornmeal using a whisk to incorporate. The end result will be THICK!
- Remove from heat and stir in zucchini, cheese, and bacon.
- Stir in egg yolks until blended well.
- Beat egg whites at high speed with an electric mixer until stiff peaks form then gently fold into the cornmeal mixture.
- Spoon mixture into greased 1.5 quart casserole dish and bake for 45 to 60 minutes until top is lightly browned.
- Serve while warm. Enjoy!
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
p.s. The house is good....the water dried up ~ my 'new' Craigslist dishwasher sprung a leak so my 3 weeks of being like a queen and having a dishwasher have ended....for now! 😉
Homemade Peanut Butter Toaster Pastries
Update: This post was from several years ago. I eventually got a brand new dishwasher and have been using it happily ever since!
If you like home

Yum!
Thank you, Jenna!
Count me in! I love bacon!Looks so good.
I’ve never heard of such a thing! It sounds amazing!
Thank you so much, DaniellE!