Print Recipe
3.56 from 9 votes

Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Refined Sugar Free, SCD
Servings: 12


  • 3 cups shredded zucchini (approximately 2 small zucchini)
  • 1/4 tsp salt
  • 1/3 cup chopped bacon (approx 5 slices)
  • 2/3 cup almond milk (or other milk alternative for nut free)
  • 10 eggs
  • 1 tsp dijon mustard
  • 2 cloves garlic crushed
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1/2 cup coconut flour
  • 1/2 red onion finely diced
  • 1/4 cup chopped fresh parsley


  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  • Using a cheese grater, shred the zucchini and then place it in a sieve. Sprinkle with salt and leave to sit for approx 10 minutes. The salt should draw some of the moisture out of the zucchini. 
  • Cook the bacon in a small frying pan until crispy. Once cooked, chop the bacon into small pieces. Using a paper towel, place it in the pan to absorb some of the excess bacon grease and then spread it around the muffin tins to grease them (you could alternatively use cooking spray instead) 
  • In a bowl whisk together the eggs, almond milk, mustard, garlic, chilli powder, pepper and coconut flour. Stir until very well combined 
  • Firmly press on the zucchini to try and remove as much excess water as possible. Divide the bacon, red onion and parsley between the 12 muffin cups. Pour the liquid egg mixture evenly into each of the cups filling 2/3 of the way and then top with the shredded zucchini. Bake in the oven for 25 minutes. The muffins are done when they are golden in colour and the tops are completely dry.