Vary the flour to your likings and use a mixture of white, whole meal or even gluten free flour.
Have it as is, or serve with a green salad on the side.
Fry the bacon crispy, then place on a plate and crumble into smaller pieces. Save the bacon fat for later. Set your oven to 200 degrees and take out 12 small to medium sized muffin tins.
Mix all dry ingredients in a bowl. Add the milk and whisk until you get a smooth texture. Lightly beat the eggs, then add to the mixture. Now grate the zucchini and squeeze out as much liquid as possible, before you add to the batter. Finally add bacon bits, grease and shredded cheese.
Divide the mixture between the muffin cups and bake in the oven for approx 20 minutes until cooked through and golden on top.
Let cool on a wire rack and enjoy as a breakfast or lunch muffin with a lovely twist of bacon and cheddar.