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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Bake 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!

Video

Special Notes

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Nutrition

Nutrition Facts

Summer Zucchini & Pancetta Muffins

Amount Per Serving

Calories 265 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 74mg25%

Sodium 360mg16%

Potassium 209mg6%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 2g2%

Protein 10g20%

Vitamin A 252IU5%

Vitamin C 7mg8%

Calcium 172mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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