Gluten-Free Zucchini Bacon And Cheese Muffins

How about starting your day with a hearty gluten-free breakfast? Indulge in these gluten-free muffins featuring the goodness of zucchini, crispy smoky bacon, and melted sharp cheddar cheese. Packed with flavor, just one of these hearty muffins will keep you energized for hours.

GLUTEN FREE BREAKFAST ON THE GO MUFFINS

Ever find yourself enjoying bacon, eggs, and toast for breakfast? Well, here’s an idea – let’s combine all those delicious ingredients into one convenient muffin! Introducing “Gluten-Free Zucchini Bacon And Cheese Muffins” a wholesome solution for your morning cravings.

If you’re a fan of fresh berry muffins, like this gluten-free triple berry muffin, or you lean towards savory options, such as the protein-packed zucchini, bacon, and cheese muffins, you’re in for a treat!

This all-in-one gluten-free muffin has a tasty combination of eggs, bacon, cheese, fresh zucchini, and flaxseed for an added boost of fiber – perfect for breakfast lovers.

IRRESISTIBLE, WARM AND SAVORY MUFFINS

The optimal way to savor the deliciousness of these zucchini bacon and cheese muffins is when they are freshly baked, served warm to perfection. Created for six muffins in this recipe, but if you need  more, don’t hesitate to double it up.

LEFTOVERS

For any leftovers, I recommend a brief reheating in the oven, ensuring you enjoy the muffins at their peak flavor and texture.

Cheese-Topped Gluten-Free Zucchini Muffin 

One distinctive feature setting this muffin apart from other gluten-free zucchini recipes is its topping. Unlike the usual recipes, incorporating cheese into the muffin batter, I opted for a cheesy topping.

Wanting to fully savor the cheese, I placed a cube of sharp cheddar on top before baking. The result? A melted, flavorful cheese topping that takes this gluten-free muffin to an extra level of deliciousness!

RICH BACON GOODNESS 

I doubled the amount of bacon in this recipe to get that rich and hearty bacon flavor in these zucchini muffins. The goal was to let the rich, smoky flavor take center stage.

I first cooked and drained the bacon to get that crispy chunks of bacon in the tender muffin, reducing the bacon fat. This leaves behind only crispy chunks of tasty, smoky bacon generously scattered throughout these gluten-free zucchini muffins.

ZUCCHINI IN MUFFIN RECIPES

First, do not peel the zucchini. The colourful skin is where you will get most of the health benefits, such as carotenoids and fiber. The skin is thin and soft, and slightly sweet, especially when cooked.

You can also eat zucchini raw with delicious dips, such as this keto hot pizza dip, or this low-carb eggplant dip. 

Zucchini comes in many colours. The most common variety is a deep green colour, the zucchini I most often use. Other types are yellow, orange, pale green or striped. They can all be used in this muffin recipe.

REMOVE MOISTURE FROM FRESH ZUCCHINI

When adding zucchini to muffin batter, after grating the zucchini, always squeeze out as much moisture as possible. I find paper towels or a clean dishcloth does the job well. You want to remove as much moisture as possible because if you don’t, the muffins will become soggy, and the texture will not be too tasty.

THE CHEESE TOPPING

For extra cheesy flavour, I used sharp cheddar cheese. This is a good melting cheese for baking and packs robust flavour, complimenting the bacon and mildly flavoured zucchini. However, you can use other good melting cheeses, such as smoked gouda, gruyere, provolone or low moisture mozzarella.

These gluten-free muffins packed with tender zucchini, smoky, crispy bacon and finished with gooey cheesy topping are a delicious way to start your day.

If you follow the intermittent fasting schedule, you can enjoy these muffins for your first meal. The flavourful gluten-free muffins are packed with protein and will keep you satisfied for hours. Enjoy!

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Many thanks!

Kristina x