Summer Zucchini & Pancetta Muffins

Here is another delicious way to use your Zucchini this Summer! Also, make sure to not throw away the oil where the Pancetta was cooked, it will add so much flavors to your Muffins!

I hope you will enjoy this recipe as much as I did! Bon Appétit!

As always, you will find the Step-by-Step Video below the recipe. 

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Summer Zucchini & Pancetta Muffins

bakingwithnessa

These Summer Zucchini & Pancetta Muffins are so flavorful from the Pancetta Oil and seasonings, that you will want to eat more than one!

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Prep Time 10 minutes mins

Bake / Cook Time 23 minutes mins

Total Time 33 minutes mins

Course Savory Cake

Cuisine French

Servings 6

Equipment

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Mini Loaf Flexipan®

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Whisk

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Mini Ladle

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Rosemary Oil

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Lavender Salt Mill

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Pepper Mill

Ingredients

 

1x2x3x

• ▢ 4 oz (115 g) Pancetta (Cubed)
• ▢ 2 tbsp (30 g) Rosemary Oil
• ▢ 2 eggs
• ▢ 1/3 cup (85 g) milk
• ▢ 1 cup (125 g) flour
• ▢ 1 tsp (4 g) baking powder
• ▢ Lavender Salt (Season to Taste)
• ▢ Pepper Mil (Season to Taste)
• ▢ 1/2 cup (50 g) Parmesan Cheese
• ▢ 1 cup (200 g) zucchini noodles (Fresh Produce)

Instructions

 

• Preheat oven to 350F/180C.
• Heat a frying pan on medium. Once hot, add the Rosemary oil and Pancetta. Cook until golden (15min for me). Set Aside.
• In a mixing bowl, whisk together the Eggs and Milk.
• Add the flour and baking powder. Season with  Lavender Salt and Pepper. Whisk until smooth.
• Fold the Zucchini Noodles, Cooked Pancetta (Oil included) and Parmesan Cheese. Save some Zucchini noodles and Pancetta on the side to decorate on top.
• Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
• Using your mini Ladle, scoop the batter into each well of your Flexipan®. Add the remaining Zucchini and Pancetta on top.
• Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 20min)
• Once your Zucchini & PAncetta Muffins are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy!

YouTube Video

Photos

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Nutrition

Calories: 265kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 360mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg

Keyword baked pancetta, best savory cake recipe, best savory muffins, best zucchini muffins recipe, bon cook, flexipan, guy demarle, guy demarle recipes, savory muffins recipe

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/summer-zucchini-pancetta-muffins/

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