These savory muffins are stuffed with zucchini, bacon, and gouda cheese with a hint of dill all enveloped in a buttermilk batter. Think of them as a cross between a muffin and a biscuit, they have a hearty texture and a delicious flavor profile that is satisfying and sustaining.
This muffin recipe is a great way to use up your fresh or frozen zucchini. They hold up well in the fridge and freezer making them excellent options for long term food storage.
More Zucchini Recipes:
If you have zucchini in your kitchen try our Zucchini Pineapple Bread, Chocolate Zucchini Bread , or Zucchini Cake. All of these recipes are staples in our menu rotation and can be made as muffins too.
Below see more of our favorite recipes and how to freeze zucchini for delicious zucchini recipes all through the year.
Why are my zucchini muffins soggy?
If you are running into problems with the texture and moisture level of your zucchini baked goods, it’s most likely due to the excess moisture in the zucchini. When you shred or grate your zucchini be sure to squeeze, or press it firmly between two paper towels to remove as much liquid as possible.
Do you peel zucchini before shredding it?
Zucchini is part of the squash family, but unlike other squash its skin is thin and edible much like a cucumber. You do not need to peel zucchini before you shred or grate it. The skin will cook and soften and you won’t notice it in any way.
Leaving the skin on will also create that bright green pop of color to your baked goods, quiche or other recipes.
Do I need to refrigerate my zucchini muffins?
These savory zucchini muffins can be stored in an airtight container on your counter at room temperature for 3-4 days. If however your house is warmer you may want to move them to your fridge. This will help prevent excess moisture from building and creating a stale, tough bottom; it will also help keep them stable for longer.
Savory Zucchini Muffins Recipe Notes:
I used frozen shredded zucchini in this recipe. Fresh zucchini will also work beautifully. Prep the fresh zucchini by shredding it and placing it into a bowl with 1 tsp. of salt. Set it aside for a bit.
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.
This recipe makes about 18 muffins. They freeze really well if you don’t need that many, or just cut the recipe in half.
- Prep the zucchini as directed
- Cook 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.
- 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 until well combined.
- Add the dry ingredients to the wet. Mix until everything is combined.
- Drop the mixture it into prepared 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.
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Recipe adapted from: Fivehearthome.com