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 😀

 

PCOS Friendly Bacon Zucchini Loaf

Makes 1 Loaf

 

Ingredients

• 1 cup almond flour

• 3/4 cup coconut flour

• 1/2 tsp salt

• 1 tsp baking soda

• 1 Tbs nutritional yeast (optional)

• 1 tsp paprika

• pepper

• 3 eggs

• 1/4 cup coconut oil

• 3 strips bacon, diced + 1 strip for the top

• 1 cup grated zucchini + a few slices for top

• handful fresh parsley, chopped

 

Method

1. Preheat oven to 360F / 180C and grease loaf tin

2. Mix together all the dry ingredients in a bowl

3. In a separate bowl mix all the wet ingredients (excluding the bacon, zucchini and parsley)

4. Add wet ingredients to dry and mix well

5. Mix in the bacon, grated zucchini and parsley

6. Pour batter into loaf tin and decorate with a strip of bacon and zucchini slices

7. Bake for +- 55 minutes or until cake tester pulls out clean