Zucchini Corn Bread with Bacon
Summertime zucchini frequently abounds in zucchini bread or muffin recipes, but can be used in savory bread as well. This zucchini corn bread with bacon recipe consists of a traditional cornbread batter, but with the additions of fresh corn kernels, shredded zucchini and smoky bacon. All of these fill-ins turn this cornbread into an extraordinary dish because it becomes sweet from the corn and salty from the bacon. The texture is also affected because the zucchini adds so much additional moisture to the cornbread than traditional cornbread recipes.
Zucchini is a water-filled vegetable, and therefore, will frequently be salted several minutes before use to draw out the excess moisture. In the case of baked recipes, however, straight grated zucchini is an excellent addition to that moist dessert loaf or chocolate laden muffins. Since cornbread has a tendency to be on the dense side due to the use of cornmeal, the zucchini is even more welcome, producing a light and fluffy bread perfect for serving alongside soup or chili. Zucchini, also known as summer squash or courgette, is a quick-growing squash that involves a softer exterior than winter squash and pumpkins. Although zucchini is referred to as a vegetable, they are a fruit. Zucchini can be used in the kitchen in many ways from being stir-fried to being turned into pan-fried zucchini cakes, or oven baked fries. The zucchini has even emerged as a healthy replacement to spaghetti noodles since their caloric profile is significantly less than pasta. The zucchini nutritional profile contains very high levels of dietary fiber, vitamin A, and vitamin C, among many others. From one cup of zucchini, you can get twenty calories, as well as five percent of your daily-recommended intake of dietary fiber. Additionally, you can get five percent of your daily-recommended intake of vitamin A and thirty-five percent of your DRI of vitamin C. If you are looking for easy zucchini recipes that allow you the benefit of zucchini’s nutrition, this bread recipe is one for you.
If you haven’t made bread before and are wondering how to make cornbread, this quick bread recipe is a good place to start. The steps are reminiscent of any dessert bread with no yeast for leavening, only baking powder and baking soda. As a result, you can mix the batter together in one go and bake it straight away without waiting for the dough to rise. Part of what makes this cornbread recipe spectacular compared with other versions is the addition of fresh corn kernels to the bread batter. For the best results in taste, use fresh, local corn, since this will have the sweetest flavor compared to imported, frozen or canned varieties. Plus, you will be supporting the farmers in your area continue producing delicious and healthy food for years to come. If you enjoy the taste of bacon, but would prefer an alternative that doesn’t contain as much fat, consider substituting with turkey bacon or even chopped, lean ham. The flavor profile of your bread recipe won’t be quite the same, but will still be delicious. Thank you to Martha, the author of ‘A Family Feast’ recipe blog, for sharing her zucchini corn bread with bacon recipe with us.
Nutrition Facts for:Zucchini Corn Bread with Bacon from A Family Feast
Ingredients: Corn meal, buttermilk, bacon, flour, baking powder, baking soda, salt, sugar, brown sugar, honey, butter, egg, corn, zucchini.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 20 servings.* Per Serving:Calories 163, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 2.4g 12%, Cholesterol 48mg 16%, Sodium 540mg 23%, Potassium 377mg 11%, Carbohydrates 18.4g 6%, Dietary Fiber 1.1g 4%, Sugars 4.0g, Protein 8.2g, Vitamin A 2%, Vitamin C 7%, Calcium 10%, Iron 9%
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