Smoky Chipotle Bacon Zucchini Cake Recipe

Chipotle Bacon Zucchini Cake RecipeRecipes just happen upon me sometimes.

A friend brought me zucchini, freshly picked from her backyard garden, I had a tasty chunk of Kerrygold Aged Cheddar in the fridge, and my son wanted bacon.

So when I made my son the bacon, I (naturally) made extra and left the grease in the pan.  Then I grated the zucchini and cheese and the rest was history. 😉Chipotle Bacon Zucchini CakeI wanted to call this an Italian frittata, Spanish tortilla, crustless quiche, or even a burger of sorts.

But alas, it’s not really any of those now is it?

A frittata, tortilla or quiche would require many more eggs than the mere two in this recipe.  And for a burger —  well, here’s how I feel about whether or not to call something without meat a burger.

So I called it a “cake.”  (Though, it’s technically not a cake either.)

And let me tell you, this savory cake, packed with smoky flavors, tender zucchini and melting cheese is incredibly delicious.

P.S. You make call it what you like. 😉

Smoky Chipotle Bacon Zucchini Cake Recipe
Prep time
Total time
Serves: Serves 4
  • 2 strips applewood smoked bacon
  • ½ cup grated brown onion
  • 2 large eggs
  • 2 to 3 teaspoons finely chopped chipotle peppers in adobo sauce
  • ½ teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 4 cups grated zucchini
  • 1 cups grated Aged Cheddar
  • 1 cup fine bread crumbs (gluten-free work well if desired)
  • olive oil for the pan if necessary
  1. Add the bacon to an approximately 9-inch, non-stick sauté pan, and place it over medium heat. Cook until it's crisp.
  2. Remove the bacon and place it on a couple layers of paper towels to drain, and leave the grease in the pan.
  3. Add the onion to the pan and turn the heat down a bit. Sauté until soft and golden, about 4 minutes. Turn the heat off and leave the pan on the stove.
  4. Add the eggs to a medium sized mixing bowl and whisk until they are blended. Then add the chipotle, salt and paprika, and mix to combine.
  5. Use a large spoon to fold in the zucchini, cheese and breadcrumbs. Mix until everything is evenly combined.
  6. Use a slotted spoon to remove the onions from the pan and stir them into the zucchini mixture. Then mix in the cooked bacon and pour the whole mixture into the pan and turn the heat to medium. (If there isn't enough grease left from the bacon after cooking the onion, add enough olive oil to coat the bottom.)
  7. Cook for approximately 2 minutes and turn the heat to low, cover and cook just until all of the egg has solidified and it has puffed up a bit, about 12 minutes.
  8. Gently slide it out of the sauté pan onto a serving plate or cutting board. (Or, for the crisp side on top, invert the pan onto the plate.)
  9. Cut the cake into about six even slices and serve warm.
Kerrygold is my first choice, but yes, if you don't have it, use any cheddar you like.
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  1. Brad says

    Sounds great….I make a zucchini fritta and serve it with red wine vinegar that sounds a bit similar…..did I miss when to add in the bacon? Assuming crumble it and add just before putting mixture back into pan?

    • valentina says

      Hi Brad, the addition of the vinegar sounds delicious. Thanks for pointing out the bacon. (I always appreciate when readers let me know if I’ve missed a step.) I’ve edited in the bacon step – and yes, you’re exactly right, add it to the mixture just before you pour it back into the pan. 😀

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