From - Pam Ziegler 

Makes 12 Muffins

We had these again with breakfast this Sunday in the Farmhouse Kitchen.  Since everyone enjoyed them so much I thought I would re-run this recipe.  I think a great substitution for the bacon would be lightly sauteed, finely diced Lunch Box Peppers.


1 1/4 cups Eatwell Farm Heirloom Flour

1/2 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/4 cup Butter, melted

1 Eatwell Farm Egg, lightly beaten

1 cup Milk

1 cup shredded unpeeled Zucchini

1 clove Garlic, minced

3/4 cup shredded Cheddar cheese

1/4 cup freshly grated Parmesan cheese

4 slices Bacon, cooked crisp and crumbled


Preheat oven to 350 F.  Spray 12 muffin cups with cooking spray.  Mix the flour, baking powder, baking soda, and salt in a bowl.  In another bowl, stir together the butter, egg, milk, zucchini and garlic until well blended.  Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated.  Fold in the cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.  Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes (I found they were done in 25). Allow muffins to cool slightly before removing from muffin cups; serve warm.  Refrigerate leftovers.