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Savory Zucchini Bacon Cheese Muffins

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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!

Savory Zucchini Bacon Cheese Muffins IMG_5098

Savory Zucchini Bacon Cheese Muffins

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!

Savory Zucchini Bacon Cheese Muffins

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

Savory Zucchini Bacon Cheese Muffins

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!

Savory Zucchini Bacon Cheese Muffins

Savory Zucchini Bacon Cheese Muffins
Yield: 18 muffins

Savory Zucchini Bacon Cheese Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Savory Zucchini Bacon Muffins are a delicious grab N Go breakfast or side. Pair them with your favorite hearty soups.

Ingredients

  • 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)

Instructions

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 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane
Cuisine: American / Category: Breads and Muffins
Pin it:Savory Zucchini Bacon Muffins delicious grab N Go breakfast or side. Pair them with your favorite hearty soups. #muffins #zucchini #recipe #lowsugar #breakfastSAVORY ZUCCHINI BACON CHEESE MUFFINSa tasty grab N Go breakfast or side dish with dinner. These low sugar muffins are stuffed with zucchini, bacon and cheese with a hint of dill. Try these tasty muffins with a hearty soup! http://homemadeFoodjunkie.com

 

Recipe adapted from: Fivehearthome.com

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Comments

    • Diane

      Hi Dani, Thank you for pointing this error out. We recently update the recipe card for this post and the eggs apparently got left behind:) I have updated the recipe for you. It needs two eggs.

      Reply

      • Dani

        Thank you, I was in the middle of making them lol I guessed 2 eggs so phew! I do have another question, is the mixture supposed to resemble a dry dough? I could have rolled it out. I did add more buttermilk and another egg. I’m wondering if it should be 2 cups of flour? I did use whole-wheat flour, would that make the difference?

        Reply

        • Diane

          Hi Dani, Whole wheat flour will make a HUGE difference in this recipe. you will definitely need more liquid and the muffins will be denser when done. So go ahead and add enough liquid to loosen them up a bit. This will expand the number of muffins you get too. Good luck. Please Let me know how they turn out.

          Reply

          • Dani

            Thank you Diane! They are delicious my picky son loves them we are experimenting with on the go breakfasts. Will definitely remain on our regular list.

          • Diane

            I am delighted they turned out well for you. These should do well as a grab N go breakfast. If you wrap them in plastic wrap individually and put them in a ziplock bag they should freeze well so you can just remove them one at a time and thaw them the night before or even in the morning. Just heat them in the microwave a bit.

    • homemadefoodjunkie

      Thank you Dorothy. I have eaten these muffins in all these ways. I enjoyed them so much. Even in the bottom of a bowl with a hearty soup over them. They add a nice dumpling like texture. And flavor!

      Reply

  3. KC the Kitchen Chopper

    I think smoked gouda is my favorite cheese. These little tasty treats sound amazing. I just might have to bake…OMG!

    Reply

  9. Shelley @ Two Healthy Kitchens

    I love the idea of savory zucchini muffins – so perfect for deliciously using up a bumper crop! And I really appreciated your suggestions about using either fresh or frozen zucchini and adjusting the liquids a bit accordingly. Totally wishing I had a batch of these to go with a nice, hot bowl of soup for lunch! Definitely pinning!

    Reply

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