Appetizers/ Starters/ Savory tarts

Zucchini and Bacon Cupcakes

Hurry !! It’s almost time to have a drink!!! It’s the end of the week, we want to have a nice drink and snacks, with friends or family. We want something good and pretty easy to cook: we want zucchini and bacon cupcakes!!
Cheers my lovelies!!

This savory cupcake recipe will please both young and … less young! The cupcakes are super smooth. The bacon brings a delicate taste. It is simply a delight to share with your close ones.

This recipe works for 20 cupcakes. I always use a silicone muffin mold, it is so convenient.

But you can cook a whole cake. The ingredients will give you the appropriate quantity for a 20-22 cm cake mold. Then it’s up to you to adjust the quantities depending on the mold you intend to use.

As you may imagine, this recipe can be modified with whatever you have left in your fridge or in your kitchen cupboard: ham, tuna, fresh green peas, tomatoes, red pepper, prunes, …

And do you know the best part of this zucchini and bacon cupcake recipe? You just need a few minutes to make it!!

Shall we? The recipe, Chef!

Zucchini and Bacon Cupcakes

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Serves: 20 pces Difficulty: Easy Price: $
Cooking Time: 35 min


  • 3 eggs
  • 150 g flour
  • 10 g baking powder
  • 100 g sunflower oil
  • 125 g milk
  • 100 g grated cheese
  • 150 g bacon
  • 1 small zucchini
  • 2 g salt
  • Pepper



Preheat your oven at 180 degrees.


Mix the eggs, flour and baking powder in a bowl.


Add, little by little, the oil and the warm milk.


Add the grated cheese, salt and pepper. Mix.


Cut the bacon in small pieces.


Cut the zucchini in small pieces.


Stir fry for 2-3 minutes the bacon and zucchini without any additional fat.


Pour the batter in the muffin mold holes up to 2/3 of the height.


Add a few pieces of zucchini and pork belly.


Cook for 20 minutes.


You can replace the grated cheese by Comte cheese.

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  • Reply
    Monday April 15th, 2019 at 10:01 AM

    Cette recette, faite ce week-end, est un régal ! J’ai juste mis un peu moins d’huile (80g, et je pense qu’on peut réduire encore un peu), et c’était délicieux.
    Le format muffin permet d’avoir plus de croûte avec un goût légèrement gratiné grâce au gruyère râpé, et c’est encore meilleur je crois qu’en format cake.
    Merci pour cette recette !

    • Reply
      Monday April 15th, 2019 at 11:23 AM

      Merci Céline pour ce retour ! Ravie qu’elle vous ait plu !

  • Reply
    Monday July 11th, 2022 at 07:23 PM

    Est-ce qu’il n’y a pas une erreur sur la quantité d’huile ? Parce que c’est vraiment très gras, c’est dommage :/

    • Reply
      Monday July 11th, 2022 at 07:27 PM

      Non, mais vous pouvez en mettre un peu moins. Le goût ne vous convient pas ?

      • Reply
        Wednesday July 13th, 2022 at 11:20 PM

        C’était meilleur le lendemain après une nuit au frigo. Je réessaierai votre recette avec moins d’huile car ça reste une très bonne base. Merci de m’avoir répondu ^^

        • Reply
          Thursday July 14th, 2022 at 10:37 AM

          avec plaisir !

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