I love zucchini slice and I love muffins. Why not combine the two? Here's a quick and easy recipe for just that. These would be perfect for lunch boxes. They can be kept in the freezer for up to 3 months if you need and easy for small hands to hold.
This recipe makes approximately 6 muffins, depending on how big your muffin tray is. Simply double the recipe if you want more muffins.
2 rashers of bacon, finely chopped
1 brown onion, finely chopped
2 zucchini, grated
2 cups self-raising flour
1 cup cheese, grated
2 eggs, lightly whisked
3/4 cup milk
60g butter, melted
1. Preheat oven to 180 degrees and grease a muffin pan.
2. Heat a frying pan, add the bacon and onion and cook, stirring, for 5 minutes or until the onion softens. Set aside to cool slightly.
3. Combine zucchini, flour and chedder in a large bowl. Add the onion and bacon and stir to combine. Whisk the egg, milk and butter in a jug then add to the zucchini mixture and gently stir until just combined. Spoon evenly among the muffin pan holes.
4. Bake for 30 minutes or until a skewer, inserted in the centre, comes out clean.