Cheesy Low Carb Zucchini And Bacon Loaf

If you’ve already reached the baking banana bread part of ISO, then you’re in luck, because we’ve got something that will help you shake up your next bake up! 

Cue, this cheesy low carb zucchini and bacon loaf! Drool!

Whether you’re after a hearty breakfast or a 3:30 snack, this loaf has got you covered. For a delicious breakfast that will keep you full until lunch, simply top with some smashed avo, poached eggs and a dash of balsamic vinegar! Or for a smaller and lighter snack, a spread of butter will also hit the spot. 

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Ingredients

• 3 eggs, whisked

• 1 brown onion, diced

• 100g middle rasher bacon, fat removed and diced

• 1 large zucchini, grated

• 1 ½ cup almond flour

• 1.5tsp baking powder

• 1 cup low fat grated tasty cheese

• 1-2tbs dried Italian herbs

• 1tbs coconut oil, plus 1tsp extra

• Salt and pepper

Method

• Preheat oven to 180C. Line a bread tin with baking paper.

• Heat 1tsp coconut oil in a fry pan and fry the onion and bacon for 5 minutes, until caramelised.

• In a large bowl, combine the almond flour, cheese, baking powder, herbs, and a generous pinch of salt and pepper, stirring to combine.

• Whisk together eggs, remaining coconut oil, grated zucchini and fried onion and bacon. Add wet ingredients to dry ingredients, stirring to combine.

• Pour batter into lined bread tin and bake for 50 minutes, until the top is browned and the centre of the bread is set. Remove from oven and allow to cool in the tin for 10 minutes.

• Remove from the tin, and wait until loaf is completely cool before slicing.