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These savoury zucchini muffins are delicious, moist and full of flavour. They are perfect for breakfast, lunch, dinner or even as a side for your ketogenic and primal lifestyle. In this recipe I used cheddar, Parmesan and added some crisped up bacon and Italian herbs. If you want to add some heat, try with gruyere cheese and jalapeño peppers. For a vegetarian option, you can make these muffins with sun-dried tomatoes, olives and mozzarella.
Hands-on Overall
Serving size muffin
Nutritional values (per serving, muffin)
Net carbs2.8 grams
Protein12.7 grams
Fat16.6 grams
Calories215 kcal
Calories from carbs 5%, protein 24%, fat 71%
Total carbs5 gramsFiber2.2 gramsSugars1.4 gramsSaturated fat6.4 gramsSodium654 mg(28% RDA)Magnesium53 mg(13% RDA)Potassium227 mg(11% EMR)
Ingredients (makes 10 muffins)
- 6 large slices raw bacon (180 g/ 6.3 oz, about 96 g/ 3.4 oz crisped up)
- 1 medium zucchini, grated (200 g/ 7.1 oz)
- 1 cup grated cheddar cheese (113 g/ 4 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 4 tbsp flax meal (28 g/ 1 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp dried Italian herbs
- 1/2 tsp salt (I like pink Himalayan)
- 1/4 tsp ground black pepper
- 1 1/2 tsp gluten-free baking powder (you can make your own)
- 4 large eggs
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1/4 cup water (60 ml/ 2 fl oz)
Instructions
- Preheat the oven to 175 °C/ 350 °F. Start by crisping up the bacon. Cut the bacon slices into thin strips and place on a hot pan. Add 1/2 cup of water and cook over a medium heat to render the fat and until the bacon is crisped up, for 10-15 minutes.
- Grate the zucchini and cheddar cheese and set aside.
- In a bowl, mix all the dry ingredients: almond flour, flax meal, Parmesan cheese, onion powder, garlic powder, Italian herbs, salt, pepper and gluten-free baking powder.
- In another bowl, whisk the eggs, cream and water. Add the mixed dry ingredients into the bowl.
- Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
- Combine and spoon into a muffin pan (you should be able to make 10 muffins).
- Place in the oven and bake for 25-30 minutes or until the tops are golden brown and the muffins are set. When done, remove from the oven and let them cool for at least 5 minutes before serving. To store, place in an airtight container and refrigerate for up to 5 days.
Enjoy!
Ingredient nutritional breakdown (per serving, muffin)
| Net carbs | Protein | Fat | Calories |
|---|
| Bacon, crispy (bacon grease removed) |
| 0 g | 2.9 g | 1 g | 20 kcal |
| Zucchini (summer squash, courgette) |
| 0.4 g | 0.2 g | 0.1 g | 3 kcal |
| Cheddar cheese |
| 0.3 g | 2.6 g | 3.8 g | 46 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.1 g | 5.3 g | 59 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0 g | 0.5 g | 1.2 g | 15 kcal |
| Parmesan cheese |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Onion powder, spices |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Garlic powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.3 g | 22 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, muffin |
| 2.8 g | 12.7 g | 16.6 g | 215 kcal |
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