This bread is addictive. We serve it with a herbed butter at the shop, but it's also good with cream cheese, or topped with fried or scrambled eggs for breakfast.
• 3 strips thick cut bacon, chopped
• 1 ½ cups zucchini, grated, squeezed, and drained
• 1 ½ cups sharp cheddar cheese, grated
• 4 spring onions, ends trimmed and chopped
• 1 tbsp fresh thyme, chopped
• 1 ¾ cups plain flour
• 1 Tbsp baking powder
• ½ tsp salt
• ¼ tsp paprika
• 3 eggs
• ⅓ cup olive oil
• ⅓ cup milk
1. Preheat oven to 180 degrees. Prepare a 9 x 5-inch metal loaf pan with butter or olive oil.
2. Cook bacon in a large skillet over medium heat until browned. Drain on paper towels.
3. Combine bacon, zucchini, cheese, spring onions and thyme in a small bowl.