Recipes.

Zucchini + Bacon Cob Loaf

By Meg Yonson


Zucchini + Bacon Cob Loaf
Photo by: Ella Martin.
  • 20 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
Zucchini + Bacon Cob Loaf
Photo by: Ella Martin.

Your guests won't miss sugar at all if you serve up this creamy cob loaf! We've pimped an original cob with a whole bunch of greens to up the nutrition factor (and added in bacon bits for a kick of flavour!).  

Servings: 20
Preparation: 15 mins
Cooking: 30 mins

Ingredients

  • 1 large 20cm sourdough cob loaf.
  • 1 tablespoon butter.
  • 1 large brown onion, thinly sliced.
  • 250 g bacon, rind removed, diced.
  • 1 clove garlic, minced.
  • 1 bunch spinach, trimmed and roughly chopped.
  • 1 large zucchini, grated with extra moisture squeezed out.
  • 250 g cream cheese.
  • 300 g sour cream.
  • 80 g Cheddar cheese, grated.
  • 1 bunch chives, finely chopped.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Heat a large frypan over medium heat. Add in the bacon and onion and cook until onion is translucent and bacon is browned. Add garlic, spinach leaves and zucchini and cook, stirring until wilted. Place this mixture into a large mixing bowl.

3. Cut a hole in the top of your sourdough loaf and scoop out bread from the centre, leaving a 2cm edge of bread. Roughly chop these bread pieces and set aside.

4. Add the cream cheese, sour cream, Cheddar, chives and a generous seasoning of salt and pepper into the mixing bowl with the bacon mixture. Stir well until all combined. Scoop into the hollowed out loaf, then carefully place the loaf onto a large baking tray.

5. Place tray into the oven and bake for 10 minutes. Remove tray from the oven and scatter roughly chopped bread pieces around the loaf. Place back into the oven and bake for another 10 minutes until bread pieces are lightly golden. Serve warm.


Note

Styling by Gemma Lush. 

Your guests won't miss sugar at all if you serve up this creamy cob loaf! We've pimped an original cob with a whole bunch of greens to up the nutrition factor (and added in bacon bits for a kick of flavour!).

Ingredients

  • 1 large 20cm sourdough cob loaf.
  • 1 tablespoon butter.
  • 1 large brown onion, thinly sliced.
  • 250 g bacon, rind removed, diced.
  • 1 clove garlic, minced.
  • 1 bunch spinach, trimmed and roughly chopped.
  • 1 large zucchini, grated with extra moisture squeezed out.
  • 250 g cream cheese.
  • 300 g sour cream.
  • 80 g Cheddar cheese, grated.
  • 1 bunch chives, finely chopped.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Heat a large frypan over medium heat. Add in the bacon and onion and cook until onion is translucent and bacon is browned. Add garlic, spinach leaves and zucchini and cook, stirring until wilted. Place this mixture into a large mixing bowl.

3. Cut a hole in the top of your sourdough loaf and scoop out bread from the centre, leaving a 2cm edge of bread. Roughly chop these bread pieces and set aside.

4. Add the cream cheese, sour cream, Cheddar, chives and a generous seasoning of salt and pepper into the mixing bowl with the bacon mixture. Stir well until all combined. Scoop into the hollowed out loaf, then carefully place the loaf onto a large baking tray.

5. Place tray into the oven and bake for 10 minutes. Remove tray from the oven and scatter roughly chopped bread pieces around the loaf. Place back into the oven and bake for another 10 minutes until bread pieces are lightly golden. Serve warm.

Note

Styling by Gemma Lush. 

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