Zucchini Muffins Recipe

Name: Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 large zucchini; 1 large onion; 2 medium carrots; 2 tbsp olive oil; 6 eggs; 8 slice bacon; 1/2 cup heavy cream; 2 cup parmesan cheese; 1 cup self rising flour; 1 Salt &Pepper to taste

Servings: persons

1
Preheat oven to 350
2
Makes approx 18 muffins.
3
Grate zucchini and carrots...be sure to squeeze excess liquid from the zucchini after you grate it.
4
Add olive oil to pan set over a med heat.
5
Finely chop the onion and chop the bacon.
6
Cook until onions are translucent and bacon is browned.
7
Add grated zucchini and carrots and cook until soft.
8
Let mixture cool...set aside.
9
In a large mixing bowl combine eggs, heavy cream and parmesan cheese.
10
Add veggie mixture once it's cooled and stir in self rising flour.
11
Add salt and pepper and prepare muffin tin.
12
Fill cup about 3/4 of the way with muffin mixture.
13
Bake for 15-20 minutes or until toothpick comes out clean

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large zucchini, 1 large onion, 2 medium carrots, 2 tbsp olive oil, and more.

Yes, Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Muffins

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