Savory Zucchini Muffins are a tasty grab N Go breakfast, snack or side dish with dinner.
These low sugar muffins are stuffed with zucchini, bacon, and cheese with a hint of dill. Serve these tasty muffins with a hearty soup. You have delicious side for lunch or dinner.
This zucchini muffin recipe is a great way to use up your fresh (or frozen) zucchini.
Savory Zucchini Bacon Cheese Muffins are packed with healthy zucchini, yummy bacon, smoked Gouda cheese and dill weed.
Buttermilk adds richness and tang. You will LOVE this combination of flavors. They hold up well in the fridge and freezer. So make a batch and freeze the extra.
These zucchini Muffins provide a delicious savory muffin option for you. Your family will love them. Yep. Kids enjoy these too.
Growing a garden gives us so much fresh air and exercise. And lots and lots of zucchini. 🙂
More Zucchini Recipes:
Consequently, I have added LOTs of zucchini recipes to this blog. Try our zucchini pineapple bread, Chocolate Zucchini bread (Or cake), or zucchini cake, to mention a few. All of these recipes can be made as muffins.
Below see more of our favorite recipes and how to freeze zucchini for delicious zucchini recipes all through the year.
Savory Zucchini Muffins Recipe Notes:
Make this recipe with either frozen or fresh zucchini. You may have to adjust the liquids a little though. My frozen zucchini had a little liquid in it but not enough to drain.
This is a grandkid approved recipe. My little one-year-old Ellie devoured one of these muffins in her high chair this morning. A begging dog on each side.
She refused to share her muffin. She ate it all while they looked on with sad, somewhat desperate expressions. (They are used to sharing her breakfast. Ellie has a great pitching arm!)
I used frozen shredded zucchini in this recipe. Fresh zucchini will work just fine. Prep your fresh zucchini by shredding it and putting it into a bowl with 1 tsp. of salt.
By the time the bacon is ready, the zucchini will be ready to squeeze. Squeeze out the extra liquid. Then add the drained zucchini to this recipe.
There is a bit of prep involved. If you’re a good time manager it can all be done in about the length of time it takes to cook the bacon.
Get them on the table in about 45 minutes from start to baked. This recipe makes about 18 muffins. Don’t need that many? They freeze really well. Or just cut the recipe in half.
- Prep the zucchini as described
- Start the bacon first.
- prepare and throw in the garlic with it.
- Preheat the oven and prepare the muffin holes.
- Now mix up the dry ingredients in a medium bowl and set it aside.
- Stir the bacon.
- Mix up the wet ingredients and shred your cheese.
- Drain the bacon.
- Throw it in the wet with the cheese, buttermilk and coconut oil. Mix!
- Add the dry ingredients to the wet. Mix !
- Glop it into the muffin cups. Bake! Cool and enjoy!
Savory Zucchini Muffins are a delicious grab N Go breakfast or side. Pair them with your favorite hearty soups.
- 3 Cups Flour
- 4 Tsp. baking powder
- 2 tsp. Dried Dill weed
- 1/2 tsp. baking soda
- 1 Cup shredded zucchini (fresh or frozen-thawed and drained)
- 11/2 Cups shredded smoked Gouda Cheese
- 1 clove garlic shallots chopped up the stem
- 6 slices bacon- chopped into 1/2 inch pieces
- 1 Cup buttermilk
- 2 eggs
- 1/4 Cup softened coconut oil (or butter)
- IF USING FRESH ZUCCHINI-(shred the zucchini and toss with 1/2 tsp. of salt-let sit in a bowl or plate to shed excess water until needed))
- Preheat oven to 350 degrees
- Chop bacon into 12 inch pieces.
- Chop garlic clove and smash it.
- On medium heat in a skillet cook the bacon and garlic until the bacon is well done (but not burned!) Drain the grease from the bacon
- Grease or use paper liners for 18 muffin holes
- Shred cheese.
- Whisk dry ingredients together in a medium bowl.
- Drain the zucchini-(fresh or thawed an d drained if frozen)
- Mix together zucchini, eggs, cheese until thoroughly mixed. Add buttermilk, coconut oil, cooked bacon and garlic. Mix well.
- Add the flour mixture into the wet mixture in thirds until the flour is just mixed into the wet.
- Glop (yes I did say that, with a fork or ice cream scoop) the batter into the prepared muffin holes evenly.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let these muffins cool about 10 minutes before serving.
Recipe adapted from: Fivehearthome.com