Zucchini, Cheddar and Bacon Cornbread Muffins

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Servings: 10 or more


  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded zucchini
  • 8 slices bacon, cooked and crumbled


    • Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
    • In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
    • Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.

    Tip: Add 2 jalapeño peppers, seeded and finely chopped for a touch of heat.