Your family will enjoy these savory cheddar bacon zucchini muffins.  They are perfect for breakfast, lunch, dinner, or snack! 

At breakfast time, I tend to prefer savoy flavors over sweet.  This year, when you start seeing garden zucchini popping up from your garden, try these super flavorful bacon cheese zucchini bread!

The history of zucchini bread is somewhat unclear.  Many sources say it was created in the 1930s by homemakers looking to use their excess zucchini crop. Zucchini is a low-calorie vegetable that is high in fiber and vitamins. This makes it a great way to get your daily dose of vegetables without sacrificing taste.

These muffins are delicious as a breakfast or alongside soups, stews, and salads.  They also make a healthy snack any time of the day.

Ingredients needed

1 & 3/4 cups of all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

One teaspoon of garlic powder

One pinch of salt

One cup of shredded zucchini– after you drain, you should have about 2/3 cup of shredded zucchini.

One large egg

1 cup of milk 

1/3 cup olive oil

1/3 cup Shredded Monterey Jack Cheese- or another cheese of choice

1/3 cup of bacon bits

Optional Ingredients: You can add different kinds of cheeses. Cheddar cheese, Pepper Jack, gouda, and mozzarella will all taste fantastic with this recipe!  You can also add green onions, black pepper, or some spice.

Equipment

Muffin Pan or muffin tin

Cookie Scoop

large bowl or medium bowl for mixing

oven

whisk

How do you drain the shredded zucchini?

To use shredded zucchini successfully in a recipe, you must drain the excess water from the zucchini after it has been shredded.  I use paper towels to get the excess water out of the zucchini.  You can also use a cheesecloth.   You will want to shred the zucchini into a bowl and then use a few paper towels to sop all the extra water.  You will probably soak through 3-4 paper towels before draining all the moisture.

Instructions

1. Preheat oven to 350 degrees.
2. Add dry ingredients in a medium-sized mixing bowl: flour, baking powder, baking soda, salt, and dried onion. Set aside.
3. Shred zucchini into a second medium-sized mixing bowl. And drain thoroughly.
4. Add egg, milk, melted butter, and cheese to the zucchini and  Stir until combined.  You can choose to use an electric mixer.
5. Add the dry ingredients to the wet ingredients and mix.
6. Spray the muffin tin with cooking spray or line it with a muffin liner. Note: this mixture might stick to a muffin liner since this recipe has low fat. 
7. Pour batter or scoop even amounts of muffin batter into each muffin.
8. Bake in the oven for 25 minutes. A toothpick should come out clean before the recipe is done baking. Remove from the oven and cool for at least 5 minutes before serving.

 

Recipe Note: You can make this recipe in a loaf pan.  You will want to cook it for 45 minutes or an hour.

4.67 from 3 votes

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Ingredients

• 1.75 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 pinch salt
• 1 cup shredded zucchini after you drain, you should have about 2/3 cup of shredded zucchini.
• 1 large egg
• 1 cup milk
• 1/3 cup olive oil
• 1/3 cup shredded cheese
• 1/3 cup bacon bits

Instructions

1. Preheat oven to 350 degrees.

2. Add dry ingredients in a medium-sized mixing bowl: flour, baking powder, baking soda, and salt Set aside.

3. Shred zucchini into a second medium-sized mixing bowl. And drain thoroughly.

4. Add egg, milk, olive oil, and cheese to the zucchini and  Stir until combined.  You can choose to use an electric mixer.

5. Add the dry ingredients to the wet ingredients and mix.

6. Spray the muffin tin with cooking spray or line it with a muffin liner. Note: this mixture might stick to a muffin liner.

7. Pour batter or scoop even amounts of muffin batter into each muffin.

8. Bake in the oven for 25 minutes. A toothpick should come out clean before the recipe is done baking. Remove from the oven and cool for at least 5 minutes before serving.

If you like this zucchini bread recipe, you should also try my other quick bread recipes:

Cheddar cheese and parmesan zucchini muffins 

gluten-free flourless zucchini bread 

Crushed Pineapple Muffins 

Storage:

You can store these in an airtight container at room temperature for up to three days. I would avoid storing these in the refrigerator unless you want them to dry out.

This savory zucchini bread differs from the sweet, delicious zucchini bread you might be used to.   This cheddar zucchini bread is a great way to switch things up, especially when you have tons of garden zucchini to use!

Did you try this bacon cheese zucchini bread muffin recipe? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how it turned out for you! You can find me on Facebook, Twitter, Instagram, and Pinterest.