Savory Zucchini Bacon Cheese 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 lunch or dinner!

It’s THAT time.  Growing a garden gives us so much. A hobby we love. Fresh air and exercise and lots and lots of zucchini! Even now, at the end of March, this ever so useful vegetable takes up quite a bit of space in my freezer. Time to use it up.

Savory Zucchini Bacon Cheese Muffins are packed with healthy zucchini, yummy bacon, smoked Gouda cheese and dill weed! Buttermilk adds richness and tang. They are So good!

I have LOTs of sweet zucchini recipes. We love 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. Savory Zucchini Bacon Cheese Muffins provide a delicious savory muffin option.

So I got to thinking about what I had. I found some inspiration online(linked below). The result is this muffin. Full of good for you zucchini, yummy bacon and smoked Gouda cheese and dill weed! Buttermilk adds richness and tang. So good!

The good news is, you can 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. I’ll update this recipe next summer when our zucchini ripens:)

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!)

Savory Zucchini Bacon Cheese Muffins Recipe Notes:

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 your bacon is ready, the zucchini will be ready to squeeze out the extra liquid and add it 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!

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Recipe adapted from: Fivehearthome.com