• Place the zucchini in a colander, sprinkle the salt over the top, use your hands to toss, and let the zucchini drain for 15 to 30 minutes at room temperature. Use your hands to squeeze as much moisture from the zucchini as you can.
• Preheat the oven to 350F.
• Prepare 16 non-stick, standard muffin liners or spray 16 silicone muffin liners or muffin cups in tins. Set aside. Whisk together the flour, sugar, baking powder, smoked paprika, and granulated garlic. Set aside.
• In a stand mixer or using a hand mixer, beat the eggs, oil, and water together on HIGH until frothy and lighter coloured, about 3 minutes. Stir in the zucchini, chopped bacon, and jalapeno. Add the flour mixture all at once and use a silicone or flexible spatula to fold it in until no dry pockets remain. Fill the muffin cups 2/3 full of the mixture. Lay one cube of cheddar on top of each muffin. Bake for 22-28 minutes, or until a toothpick inserted into the muffin comes out clean and the cheese is melted on top but not browned. Let cool for 10 minutes before transferring to a wire rack to cool completely.
• Store in a tightly covered container in the refrigerator or set on a baking sheet and freeze until solid. Individually wrap the frozen muffins before putting them in a zipper top bag to store in the freezer for up to 3 months.

To Reheat from fresh:

• Microwave for 30 to 45 seconds on HIGH. Microwaves vary in their power, so you may need to play with this time a little bit to find what works best for you.

To Reheat from frozen:

• Unwrap a frozen muffin and lay it on a microwave safe plate. Cover with plastic wrap and vent one corner. Microwave on HIGH for 1 minute 20 seconds. Because microwaves vary in their power, you may need to experiment a little with this time to find what works best for you.