Go Back
Homemade Savory Cheddar-Bacon Zucchini Muffins photo
Print Recipe Save it for later

Savory Cheddar-Bacon Zucchini Muffins

These Savory Cheddar-Bacon Zucchini Muffins are moist, cheesy, and packed with fresh zucchini and smoky turkey bacon for a flavorful snack or side dish.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Bacon, Cheesy, Easy, Quick, Savory, Zucchini
Servings: 12 servings

Ingredients

  • 2 medium zucchinis grated
  • 1 cup shredded sharp cheddar cheese
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup turkey bacon cooked and crumbled
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil

Instructions

  • Start by washing your zucchinis thoroughly. Using a box grater, grate the zucchinis and then transfer the grated zucchini to a clean kitchen towel or cheesecloth. Squeeze out excess moisture to prevent soggy muffins. Set the zucchini aside.
  • In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, garlic powder, salt, and black pepper. This ensures your leavening is evenly distributed, giving your muffins a nice rise.
  • In a separate bowl, beat the eggs lightly. Add the milk and vegetable oil, whisking until fully combined.
  • Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be slightly lumpy.
  • Fold in the grated zucchini, shredded cheddar cheese, and crumbled turkey bacon. Mix just until evenly distributed throughout the batter.
  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup. Divide the batter evenly among 12 muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed fresh but also hold up well for snacking later.

Equipment

  • Box grater
  • Mixing Bowls
  • Whisk
  • Muffin Tin
  • Oven
  • Kitchen Towel or Cheesecloth

Notes

  • Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy muffins.
  • Use sharp cheddar for a distinct tangy flavor; mild cheddar will result in a less pronounced cheese taste.
  • Don’t overmix the batter — a few lumps help keep the muffins tender.
  • Toast the turkey bacon until crispy before crumbling for extra crunch and flavor.
  • Try adding smoked paprika or cayenne pepper for a subtle smoky heat twist.