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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins for a Guilt-Free Snack

Deliciously moist Crispy Parmesan Zucchini Muffins make for a guilt-free snack, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Zucchini grated and squeezed dry
  • 1 teaspoon Salt to taste
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder optional
  • 1/2 teaspoon Black Pepper adjust to taste
  • 1 cup Parmesan Cheese grated
  • 1 cup Mozzarella Cheese shredded
  • 2 large Eggs or flax eggs for vegan
  • 1/2 cup Milk or non-dairy milk
  • 1/4 cup Olive Oil or melted coconut oil
  • 1/4 cup Fresh Parsley optional
  • 1/4 cup Breadcrumbs for topping

Equipment

  • Mixing bowl
  • Muffin tin
  • Whisk
  • Spatula
  • Box grater

Method
 

Step-by-Step Instructions
  1. Prep Zucchini: Wash and grate zucchini, then squeeze out excess moisture. Aim for 2 cups of dry grated zucchini.
  2. Mix Dry Ingredients: In a bowl, combine flour, salt, baking powder, baking soda, garlic powder, onion powder, and black pepper. Mix well.
  3. Mix Wet Ingredients: In another bowl, whisk eggs, then add milk and olive oil, mixing until smooth.
  4. Combine Mixtures: Fold wet ingredients into dry ingredients until just combined, careful not to overmix.
  5. Add Zucchini and Cheese: Fold in zucchini, Parmesan, and mozzarella, ensuring even distribution.
  6. Prepare Muffin Tin: Preheat oven to 375°F, line muffin tin with liners or grease with oil.
  7. Fill Muffin Cups: Fill muffin cups 3/4 full with batter and sprinkle breadcrumbs on top.
  8. Bake: Bake for 20-25 minutes until golden brown. Check doneness with a toothpick.
  9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 1mg

Notes

Squeeze excess moisture from zucchini for crispy muffins. Customize with spices or fresh herbs.

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