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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!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup shredded unpeeled zucchini
- 1 clove garlic, minced
- ¾ cup shredded Cheddar cheese
- ¼ cup freshly grated Parmesan cheese
- 4 slices bacon, cooked crisp and crumbled
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Step 2
Mix the flour, baking powder, baking soda, and salt in a bowl.
Step 3
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.
Step 4
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 171 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 25% |
| Cholesterol40mg | 13% |
| Sodium444mg | 19% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C2mg | 10% |
| Calcium136mg | 10% |
| Iron1mg | 6% |
| Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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