Healthy mini zucchini muffins, i work in chidcare and this is a fantastic, easy yummy recipe the kids really enjoy!


  • 1 tablespoon olive oil

  • 3 rashers rindless bacon or ham finely chopped (substitute with extra vegetables if vegetarian)

  • 1 onion finely chopped

  • 1 large carrot, coarsley grated

  • 1 large zucchini coarsley grated

  • 3 eggs

  • 1 cup grated cheese

  • .5 cup of cream

  • .5 cup of SR flour (gluten free if needed)


  • 1.

    Preheat oven to 180C.

  • 2.

    Grease or spray oil into mini muffin pans.

  • 3.

    Heat oil in large frypan on high.

  • 4.

    Saute bacon and onion until onion is tender,

  • 5.

    Add carrot, cook for about 4 minutes, continually stirring, then add in zucchini, stir for 2 or 3 minutes then transfer mixture to a large bowl and cool for 10 or 15 minutes.

  • 6.

    Whilst mixture is cooling, in a jug, whisk together eggs, cheese and cream, season to taste with salt and pepper.

  • 7.

    Stir egg mixture into cooled zucchini mixture. Stir sifted flour through until well combined.

  • 8.

    Spoon mixture into prepared muffin pans.

  • 9.

    Bake for 15 to 20 minutes, until golden.

Nutritional information

Nutritional analysis per serving (36 servings)

  • Energy 59kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 5g
  • Sugar 0g
  • Sodium 40mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is great hot or cold and is great to freeze for larger quantities.
Can also be made in baking tray and cut up into slices. Mixture can vary with different vegetables, ie corn, peas etc

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