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Zucchini Bread with Cheese and Bacon

Delicious twist on a classic. This zucchini, cheese, and bacon spoon bread is a delightful and easy to make side dish perfect for busy nights and a great way to use zucchini.

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 cooking I usually think of something that's stick-to-your ribs good.  I like to cook healthy meals with all of the right combos of good stuff but a lot of times my guys just want something with........ drumroll please ........ BACON! 

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 ~ 

pig math ~ bacon + zucchini = it's all good

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.

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

Bacon and Zucchini Spoon Bread chopped zucchini cupcakesandcrinoline.com

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°.  

Bacon Zucchini Spoon Bread wet ingredients cupcakesandcrinoline.com

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!

Bacon Zucchini Spoon Bread with Bacon Added cupcakesandcrinoline.com

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

Bacon Zucchini Spoon Bread with egg yellows added cupcakesandcrinoline.com

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.

Bacon Zucchini Spoon Bread read for oven cupcakesandcrinoline.com

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

Bacon Zucchini Spoon Bread fresh from the oven ~ serve warm cupcakesandcrinoline.com

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.  

Zucchini Cheese and Bacon Spoon Bread

Delicious twist on a classic. This zucchini, cheese, and bacon spoon bread is a delightful and easy to make side dish perfect for busy nights and a great way to use zucchini.
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zucchini cheese and bacon spoon bread in a large casserole
Prep Time:30 mins
Cook Time:1 hr
Total Time:1 hr 30 mins

Equipment

Ingredients

  • 2 cups milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup plain yellow cornmeal
  • 1 zucchini large
  • 4 ounces shredded cheddar cheese
  • 8 bacon slices cooked and crumbled
  • 2 eggs large

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!

Nutrition

Calories: 230kcal | Carbohydrates: 16g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 455mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 1mg
Servings: 10 people
Calories: 230kcal
Author: Mary Beth
Cost: $5.00

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! 😉 

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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 cooking be sure to check out my other good ole stick to your ribs recipes.

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6 Comments

  1. Pingback: Project Inspire{d} #108 - Cupcakes and Crinoline
  2. Count me in! I love bacon!Looks so good.

  3. I’ve never heard of such a thing! It sounds amazing!

    1. Mary Beth says:

      Thank you so much, DaniellE!