Zucchini Bacon Muffins

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Scrumptious savory/sweet muffins - like a happy little meal in the palm of your hand.

Preparation time: about 20 minutes
Cooking time: varies

Serves: Makes about 16 regular-sized muffins or about 36 m


3 cups grated fresh zucchini
2/3 cup melted butter
1 1/3 cup sugar
2 large eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
2 1/3 cups all-purpose flour
1/3 cup almond meal (if you don’t have this, increase the all-purpose flour to 3 cups)
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly-grated nutmeg
1 cup cooked bacon, crumbled into small pieces
1 cup chopped walnuts (optional)


1 Preheat the oven to 350°F (that’s 175°C for the rest of the world). Mix together the sugar, eggs, and vanilla in a pretty big bowl. Add the grated zucchini and the melted butter. In a separate bowl, stir together the flour, almond meal, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to the wet mixture. Fold in the bacon and walnuts (if using).

2 Spray muffin cups w/ oil spray or grease lightly. Fill cups with dough, and bake until muffins are golden brown, 25 to 30 minutes. (If you are using a mini-muffin tin, reduce cooking time to 16 – 20 mins.)

3, Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool if you can stand it.

I actually used 1 1/2 cups of bacon, but normal people might think this was too much so the recipe calls for 1 cup… but for the bacon lovers out there, go for it.

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