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Savory cakes like this cheesy zucchini loaf are often served as an appetizer in France with a glass of sweet Banyuls wine or Southern French rosé. A slightly aged goat cheese with an edible wrinkly rind will hold its shape best in this loaf, but regular goat cheese works in a pinch.

Source: EatingWell Magazine, July/August 2018


Recipe Summary

2 hrs
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Cut five 1/8-inch rounds from the center of the zucchini and set aside. Dice the rest of the zucchini. Cut two 1/8-inch rounds from the center of the cheese and dice the rest; refrigerate the rounds and diced cheese separately.

  • Cook bacon in a medium skillet over medium heat, stirring occasionally, for 5 minutes. Add the diced zucchini and cook, stirring occasionally, until the zucchini is tender and the bacon is starting to brown, 3 to 5 minutes more. Transfer to plate and let cool for 5 minutes.

  • Meanwhile, whisk flour, baking powder, salt and pepper in a large bowl. Whisk eggs, milk and oil in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until the batter is smooth. Fold in the zucchini mixture and diced cheese until combined. Pour the batter into the prepared pan and smooth the top. Arrange the rounds of zucchini and goat cheese on top of the loaf.

  • Bake until the top is browned and a toothpick inserted in the middle comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 30 minutes before slicing.

Nutrition Facts

1 slice
180 calories; protein 8.1g; carbohydrates 16.3g; dietary fiber 2.2g; sugars 1.1g; fat 9.5g; saturated fat 2.8g; cholesterol 71.5mg; vitamin a iu 148.8IU; vitamin c 2.8mg; folate 2.2mcg; calcium 106.2mg; iron 3.2mg; magnesium 7.7mg; potassium 127.5mg; sodium 320.9mg.

1 1/2 vegetable, 2 1/2 fat