PCOS Friendly Bacon Zucchini Loaf

This article is a guest post from Mel from Fully Well By Mel. I have it on good authority that this is absolutely delicious and it’s one that I can’t wait to try!

I always have this inner turmoil when I want to incorporate bacon in a recipe. I feel like its sacrilege to have bacon share the limelight with other ingredients. Because let’s be honest, bacon never needs a wingman. It’s just so annoyingly delicious and crispy all by itself.

But after back-and-forthing for about 30 seconds, I decided to teach bacon that it doesn’t always have to take centre stage. A lesson on humility if you will.

And Zucchini being a modest fella, embraced the opportunity to marry bacon for the sake of this delicious loaf. Let me tell you, it was a glorious wedding to say the least. The reception was all the rage.

Make sure to choose your bacon wisely though. Check the ingredients to make sure there isn’t a load of added stuff that won’t do your body any good. Sugar, preservatives and nitrates are all common ingredients that are added. The less of these, the better.

I used coconut and almond flour for this recipe so the loaf is a little crumbly yet moist from the bacon. It’s strange but it’s true. Although it didn’t need any spread, butter did go very well with it. I also tried it with peanut butter, because you know, peanut butter. Similar story to the bacon but let’s not get me started.

This is a great breakfast bread and works well toasted to dip in soups too.

Side note: depending on the fattiness of your bacon, your loaf may come out more or less moist and the cooking time may be different. Just be a good little baker and put that cake tester to good use. If it pulls out with some batter attached then it probably needs a few more minutes.

EEEEENNNJOOOYYY friends 😀