Tender and studded with crispy bacon, rich with eggs, and moist with plenty of shredded zucchini, these Spicy Bacon Cheddar Zucchini Muffins sit somewhere between a quiche and a savory muffin. Topped with a generous cap of melted Cheddar, they’re simple to make, perfect for using up excess garden zucchini, and freeze exceptionally well — making them an ideal make-ahead breakfast or anytime snack. Because they’re egg-forward rather than flour-heavy, they hold up longer in the freezer than traditional muffins. On hectic mornings you can reheat one in the microwave, toaster oven, or conventional oven and be out the door in minutes.
Although labeled “breakfast muffins,” these are welcome any time of day. Pair one with a crisp salad for a light lunch, pack a few for an after-school snack, or enjoy them as a savory mid-afternoon bite. They’re satisfying without feeling heavy — filling but not dense — and their combination of egg, bacon, zucchini, and cheese is reliably comforting and flavorful.
Cook’s Notes
- Shred zucchini on the largest holes of a box grater so the strands remain noticeable in the muffin. Finer shreds tend to melt into the batter and disappear.
- Avoid extra virgin olive oil for this recipe; its flavor is too pronounced for baking. Use light olive oil or grapeseed oil, which have higher smoke points and neutral flavor suited to baking.
- Cook bacon until crispy, then crumble it for better texture and contrast in each bite.
- These muffins are not intensely spicy. One jalapeño adds a gentle heat that varies with the pepper’s potency. If you’re sensitive to spice, substitute a small sweet pepper.
- To prevent spillover, fill each muffin cup no more than two-thirds full.
- You don’t need to tuck the Cheddar into the batter. Place a cube on top of each filled muffin cup so it melts into a glossy cheese cap while baking.
- These muffins freeze beautifully, so consider doubling or tripling the batch. Cool to room temperature, chill briefly in the refrigerator, then freeze on a sheet until solid. Wrap each muffin individually and store in a resealable freezer bag for up to three months. Reheat from frozen in the microwave or oven — they defrost and warm quickly and reliably.
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Spicy Bacon Cheddar Zucchini Breakfast Muffins
Rebecca Lindamood
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Ingredients
- 2 cups shredded zucchini use the large shred side of a box grater
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour 6 3/4 ounces by weight
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 3 large eggs
- 1/3 cup light olive oil or grapeseed oil
- 2 tablespoons water
- 1/2 pound bacon cooked until crisp and coarsely chopped
- 1 jalapeño pepper stem and seeds removed, finely chopped
- 4 ounces Cheddar cheese cut into 16 small cubes
Instructions
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Place the shredded zucchini in a colander, sprinkle with the kosher salt, toss by hand, and let it drain for 15–30 minutes at room temperature. Squeeze the zucchini with your hands to remove as much moisture as possible.
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Preheat the oven to 350°F (175°C).
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Prepare 16 standard nonstick muffin liners or spray 16 silicone liners. In a bowl, whisk together the flour, sugar, baking powder, smoked paprika, and granulated garlic; set aside.
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Using a stand mixer or hand mixer, beat the eggs, oil, and water on high until frothy and lighter in color, about 3 minutes. Stir in the drained zucchini, chopped bacon, and chopped jalapeño. Add the flour mixture all at once and fold gently with a silicone spatula until no dry pockets remain. Spoon the batter into muffin cups, filling each about two-thirds full. Place one cube of Cheddar on top of each muffin. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean and the cheese is melted but not browned. Cool 10 minutes in the pan, then transfer muffins to a wire rack to finish cooling.
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Store cooled muffins in a covered container in the refrigerator, or freeze them on a sheet until solid. Wrap individually and place in a resealable freezer bag for up to three months.
To Reheat from fresh:
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Microwave on HIGH for 30–45 seconds, adjusting to your microwave’s power.
To Reheat from frozen:
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Unwrap a frozen muffin, place it on a microwave-safe plate, cover loosely, and microwave on HIGH about 1 minute 20 seconds, adjusting as needed by appliance.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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