Savory Almond Flour Zucchini Muffins with Bacon and Cheddar

Almond Flour Zucchini Muffins
Grain Free Keto Friendly Kid Friendly Low Carb 

Nutrition: 135 Calories | 1.3g Net Carbs | 7.8g Protein | 12.1g Total Fat

Quick and easy almond flour zucchini muffins, with the savory flavors of bacon and cheddar cheese, make a tasty side dish or a simple breakfast.

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My seven year old daughter helped me create this recipe. It was really fun. I’ve been trying to include this kids in the kitchen more, and I love it. I get special one-on-one time with each of them, which is kind of hard to come by. We needed a little something extra to go with dinner, and these bacon cheddar zucchini muffins were perfect. They have classic, savory flavors, and some extra vegetables too. The seven year old wasn’t sure about adding zucchini, although she found it very fun to shred. However, in the end, the whole family loved the muffins. And my helper gave me two thumbs up, proclaiming, “You were right. Zucchini is good.” Bacon and cheddar make everything better. We’ve enjoyed these almond flour zucchini muffins with many meals, and the leftovers are great for a quick breakfast. I like to warm mine up in the toaster oven before eating.

Shred the Zucchini with a Cheese Grater


The first step to make these savory zucchini muffins is to shred the zucchini. A cheese grater works great for this. If your shredder has multiple sizes, use the larger holes. First, cut the end of the zucchini off. Then, grate it until you have one cup of shreds. This is about one small zucchini or half a medium sized zucchini.

The next step is to squeeze the extra water out of the zucchini shreds. Cheese cloth works best for this because it has a very open weave. I’ve also used a tea towel or even paper towels (although these have a tendency to break). Simply place the shredded zucchini in the center of your cloth. Then, bring all four corner of the cloth together and twist. Continue twisting and tightening the cloth around the zucchini until you can’t get out any more water. It is important to get out as much water as you can. If the batter is too moist, the muffins won’t stay together. Set the zucchini aside for now.

Mix Together the Dry Ingredients

Now that your zucchini is ready, it’s time to prepare the muffin batter. So, add almond flour, coconut flour, cooked bacon pieces, shredded sharp cheddar, salt, garlic powder, and baking powder to a mixing bowl. Then, use a whisk to mix everything together. Make sure the bacon and cheese are evenly distributed.

Add in the Wet Ingredients

Now, you just need to add in a couple more ingredients to finish off the batter. So, put the prepared zucchini in the mixing bowl along with one egg, almond milk, and melted butter. Use a spatula to stir everything together until all the matter is moist and evenly mixed. Make sure you mix in all the flour from the bottom of the bowl.

Put the Batter in a Muffin Pan and Bake

After you finish mixing the zucchini muffin batter, set the bowl aside. Prepare your muffin pan by spraying all the wells with non-stick spray. I found that using a metal muffin pan makes the muffins more golden and crispy than using a silicone pan. However, which ever kind of pan you have will work. Once the muffin pan is sprayed with non-stick spray, divide the batter evenly between the twelve wells. Then, use your spatula to press the batter down in the the pan. This will help the muffins stay together and the tops to cook evenly.

Finally, bake your bacon cheddar zucchini muffins at 400° for 18-20 minutes until the tops are golden. Let the muffins cool inside the muffin pan. Use a butter knife around the edges to release the muffins from the pan. Serve and enjoy. These kid friendly zucchini muffins are perfect for breakfast, lunch or dinner.

Other recipes to check out: Keto Almond Flour Biscuits, Low Carb Banana Muffins, and Pumpkin Muffins with Almond Flour.

Savory Almond Flour Zucchini Muffins with Bacon and Cheddar

Quick and easy almond flour zucchini muffins, with the savory flavors of bacon and cheddar cheese, make a tasty side dish or a simple breakfast.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1 Cup Shredded Zucchini
  • 1 Egg
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Tbsp Melted Butter
  • 1/3 Cup Cooked Bacon Pieces
  • 2/3 Cup Shredded Sharp Cheddar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder

Directions

  1. Preheat the oven to 400°.
  2. Shred the zucchini with a cheese grater. Put the shredded zucchini in a piece of cheese cloth or thin tea towel. Squeeze out as much water as you can from the zucchini, and set aside.
  3. In a mixing bowl, combine the almond flour, coconut flour, bacon pieces, shredded cheese, salt, garlic powder and baking powder. Mix the ingredients together thoroughly.
  4. Add the zucchini, egg, melted butter, and almond milk to the bowl. Mix everything together until all the flour is moist.
  5. Spray a muffin pan with non stick spray. Divide the batter evenly between the 12 wells in the muffin pan. Push the batter down inside each well so the top is even.
  6. Bake the muffins for 18-20 minutes at 400° until the tops are golden. Let the muffins cool. Run a butter knife around the edges of the muffins to release them from the pan. Serve and enjoy.

Nutrition: 

Yield: 12 servings, Serving Size: 1 Muffin

Amount Per Serving:  Calories: 135,  Total Fat: 12.1g, Saturated Fat: 2.1g,  Cholesterol: 35.1mg, Sodium: 258.5mg, Carbohydrates: 2.8g, Fiber 1.5g, Sugars: 0.6g, Protein: 7.8g

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2 thoughts on “Savory Almond Flour Zucchini Muffins with Bacon and Cheddar”

  1. Hi Megan, I have enjoyed your wonderful Thai Lemongrass soup and the Tri Tip roast and the Eggplant Parm thanks to Joan! Both delicious!
    I just finished making, cooling and eating these muffins and here is what happened to me: they are VERY crumbly, not holding together like your picture. I followed the recipe to the letter and perhaps these 2 things mattered: 1. I really wrung out the zucchini…perhaps too much, thus not enough moisture? 2. I didn’t press them down very hard in the muffin pan before baking…could that be part of it?
    Also, in your ingredients you say Baking powder, but in the text of the recipe you say Baking Soda. I used baking powder, but did you mean baking soda?? Thanks for your input. The muffins are good!

    1. Hi Roxanne, I’m so glad to hear you are enjoying the recipes. I’m sorry that the muffins were crumbly. 1) I’ve actually found the muffins are more crumbly if you don’t get enough moisture out of the zucchini, so that shouldn’t be a problem. 2) I do firmly press the batter down into the pan, so that might be it. 3) You are supposed to use baking powder (thanks I fixed that typo) 4) Are you using ultra-fine ground almond flour? Some flours have a more crumbly texture than others (even if they’re labeled ultra fine). I prefer Kirkland brand and Blue Diamond sifted ultra fine. I hope this helps.

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