Mini Zucchini and Bacon Cakes

Hurry, it’s almost aperitif time!!! It’s the end of the week, and we want to enjoy a laid-back apéro, with family or friends. We want something tasty and not complicated: we want mini zucchini and bacon cakes!!

Cheers, friends!!

A simple and very indulgent recipe

This mini cake recipe will delight both kids and adults. The cakes are perfectly soft. The bacon adds a delicate flavor. It’s a real treat in all its simplicity.

This recipe yields around twenty mini cakes, baked in muffin tins. I always use a silicone tray with individual cavities. Super handy.

However, you can absolutely make this recipe as a full-size loaf cake. The ingredients listed here will make a cake in a 20–22 cm pan. Feel free to adjust quantities to fit other pan sizes.

Zucchini and bacon, a perfect match

The combination of zucchini and bacon is a culinary match that’s both simple and incredibly effective. It brings together the fresh, green flavor of a summer vegetable with the indulgence of smoky cured meat. Zucchini, tender and mild, is perfect for quick cooking methods that preserve its subtle taste and texture. Bacon, whether smoked or plain, contributes a salty kick, savory fat, and irresistible aroma.

This combo works equally well in rustic recipes and more refined dishes. In gratins, tarts, stir-fries, or even skewers, the balance between lightness and indulgence is always spot-on. Once browned, the bacon releases its juices, coating the zucchini to enhance it. This pairing is beloved in home kitchens and by chefs who love playing with contrasts in texture and flavor.

Nutritionally, zucchini offers fiber, water, and vitamins, while bacon, richer, remains a pleasure to enjoy in moderation. In small doses, it adds flavor without being overwhelming.

This duo captures everyday cooking at its best: accessible, flavorful, and full of common sense. It evokes summer meals, garden vegetables, and the kind of recipes we love to share. For a friendly apéro, a quick lunch, or an unfussy dinner, zucchini and bacon are a winning pair.

The zucchini and bacon one-pot pasta is another great recipe I’ve shared that celebrates this tasty duo.

The benefits of zucchini

Zucchini is a light, flavorful summer vegetable packed with health benefits. Low in calories, it’s over 90% water, making it an excellent hydrating food that fits perfectly into balanced diets. It’s also rich in gentle fibers, ideal for supporting smooth digestion. I like adding it to my apéro spreads for a touch of balance…

Nutritionally, zucchini is a great source of vitamins, especially vitamin C and vitamin B9 (folic acid), essential for cell renewal. It also contains minerals such as potassium and magnesium, which are beneficial for the heart and muscles.

Easy to digest, zucchini is suitable for the whole family, including young children. Whether raw, cooked, grated, in soups, or baked dishes, it’s versatile in many preparations.

Mini zucchini and bacon cakes, a versatile recipe

As you might guess, this recipe can be adapted depending on what you have in your fridge or pantry: ham, tuna, fresh peas, tomatoes, bell peppers, prunes… You can also swap out the Gruyère for Comté or Parmesan.

And the best part about this mini zucchini and bacon cake recipe? It only takes a few minutes to prepare!!

That said, when it comes to bacon, I recommend getting it from your butcher or deli. Store-bought lardons are loaded with fat and water…

Feel free to share your version in the comments on this article!

Necessary utensils

A mixing bowl,

A whisk,

A cutting board,

A good paring knife,

A skillet

And your muffin molds.

Alright, let’s go! Recipe time, Chef!

Print Recipe

Mini Zucchini and Bacon Cakes

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appetizer – French

Serves: 20 pces Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 20 min

Ingredients

• 3 eggs
• 150 g flour
• 1 packet of baking powder
• 100 g sunflower oil
• 125 g whole milk
• 100 g grated Gruyère
• 150 g smoked bacon
• 1 small zucchini
• 2 g salt
• A bit of pepper

Instructions

1

Preheat your oven to 180°C (356°F).

2

Whisk the eggs, flour, and baking powder together in a large bowl.

3

Gradually incorporate the oil and warm milk.

4

Add the grated Gruyère, salt, and pepper. Mix well.

5

Cut the bacon into very small lardons.

6

Dice the zucchini into a fine brunoise.

7

Sauté the bacon and zucchini in a pan for 2–3 minutes without adding any fat.

8

Add the lardons and diced zucchini to the mixture, then pour into the silicone muffin mold cavities, filling them up to two-thirds.

9

Bake in the oven for about 20 minutes.