- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk the zucchini, buttermilk, mayonnaise and egg together in a large bowl. In a separate bowl, sift the flour, sugar, baking powder and baking soda together. Add the dry ingredients all at once to the batter and stir to combine. Stir in the cheese, bacon and sundried tomatoes.
- Scoop or spoon the batter into the muffin tin and bake for about 25 minutes, until the muffins have browned and the top of a muffin springs back when gently pressed. Cool the muffins in their tin on a cooling rack for at least 15 minutes.
- Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 3 days.
If you’ve ever grown zucchini, then you know that one plant produces loads of zucchini that always seem to be ready to harvest all at once. This recipe offers an alternative to taking your excess zukes to your friend’s door, ringing the doorbell and running away (I’ve had that happen, opening my door to a delivery of zucchini!). Try baking these muffins and leave them at the door instead.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020