4 strips of bacon
1 cup half & half
1 teaspoon lemon juice
½ pound zucchini, about one medium zucchini
1 ¼ cups all-purpose flour
1 cup fine corn meal, see note below
1 teaspoon brown sugar
¼ teaspoon garlic powder
1 teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon dry basil flakes
½ cup NY sharp white cheddar cheese, shredded (we like Cracker Barrel brand)
½ cup sharp provolone cheese, chopped (4 slices)
2 whole eggs
¼ cup melted butter, (4 tablespoons)
¼ cup scallions, chopped
Butter and flour a glass loaf pan. Ours was 8 ½ by 4 ½ inches.
Preheat oven to 350 degrees F.
Cook bacon to crisp, drain on paper towels then crumble or chop. Set aside.
Measure out the half and half and add the lemon juice and set aside.
Shred the zucchini on the large holes of a box grater and place in a dish towel and ring out as much of the water as you can. You should be left with about one cup (a little more or less is fine). Set aside.
In a large bowl combine the flour, fine corn meal, brown sugar, garlic powder, salt, baking powder, baking soda and dry basil. Add in both cheeses and toss to coat. Add in the zucchini and toss and stir with a spoon to coat.
In a separate bowl, add the half and half with the two eggs and beat to combine. Then add to the flour mixture along with the melted butter and stir to combine.
Add in the bacon and scallions and stir again.
Scrape batter into the prepared loaf pan and bake in the center of the oven for 45-50 minutes or until golden on top and a tooth pick inserted comes out clean. The bread is moist so the tooth pick will be wet but should show no signs of raw batter.
Serve warm with butter or cool to room temperature, wrap and store in the refrigerator.
Goya makes a fine yellow corn meal (Harina de Maiz Amanilla Fina). You could also use corn flour if you can’t find fine corn meal.
Keywords: zucchini bread, cheese, bacon