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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins: Your New Favorite Snack!

Crispy Parmesan Zucchini Muffins are a healthy snack that combines rich Parmesan cheese with moist zucchini for a flavorful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Zucchini Grated and excess moisture squeezed out
  • 1 teaspoon Salt Enhances flavor
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Baking Powder Leavening agent
  • 0.5 teaspoon Baking Soda Leavening agent
  • 1 teaspoon Garlic Powder Adds depth of flavor
  • 1 teaspoon Onion Powder Optional
  • 0.5 teaspoon Black Pepper Adjust according to preference
  • 1 cup Parmesan Cheese Grated
  • 0.5 cup Mozzarella Cheese Grated
  • 2 large Eggs Can substitute with flax eggs for vegan option
  • 0.5 cup Milk Can use non-dairy milk
  • 0.25 cup Olive Oil Can use melted coconut oil
  • 1 tablespoon Fresh Parsley Optional
  • 0.25 cup Breadcrumbs For topping

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • Whisk
  • grater
  • spatula
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Prep Zucchini: Wash and grate the zucchinis until you have about two cups. Squeeze out excess moisture using a clean kitchen towel.
  2. Mix Dry Ingredients: In a large bowl, combine flour, salt, baking powder, baking soda, garlic powder, onion powder, and black pepper. Whisk well.
  3. Mix Wet Ingredients: In another bowl, whisk the eggs until frothy, then add milk and olive oil, mixing thoroughly.
  4. Combine Mixtures: Gently fold the wet ingredients into the dry ingredients with a spatula until just combined.
  5. Add Zucchini and Cheese: Fold in squeezed zucchini, Parmesan, and mozzarella cheese until evenly distributed.
  6. Prepare Muffin Tin: Preheat oven to 375°F (190°C) and prepare muffin tin with liners or grease.
  7. Fill Muffin Cups: Fill each muffin cup three-quarters full with batter, adding breadcrumbs on top.
  8. Bake: Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven before serving warm.

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