Rating: 4 stars
122 Ratings
  • 5 star values: 60
  • 4 star values: 27
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 10

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Recipe Summary

cook:
30 mins
additional:
10 mins
total:
55 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

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  • Mix the flour, baking powder, baking soda, and salt in a bowl.

  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts

171 calories; protein 6.8g; carbohydrates 15.7g; fat 8.9g; cholesterol 39.5mg; sodium 444.2mg. Full Nutrition
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