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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins You'll Crave Every Time

These Crispy Parmesan Zucchini Muffins marry savory Parmesan and fresh zucchini, making them a guilt-free snack that's quick to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Zucchini, grated Squeeze out excess water
  • 1 teaspoon Salt Enhances flavor
  • 1.5 cups All-purpose Flour Gluten-free flour can be used
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 0.5 teaspoon Baking Soda Check the expiration date
  • 1 teaspoon Garlic Powder Adjust quantity to taste
  • 1 teaspoon Onion Powder
  • 0.5 teaspoon Black Pepper Adjust according to preference
  • 1 cup Parmesan Cheese, grated Can substitute with feta or cheddar
  • 0.5 cup Mozzarella Cheese, grated
  • 2 Large Eggs
  • 0.5 cup Milk Almond or oat milk for non-dairy option
  • 0.25 cup Olive Oil Can substitute with melted butter
  • 0.25 cup Fresh Parsley, chopped Optional; can substitute with basil or oregano
For the Topping
  • 0.5 cup Breadcrumbs Panko may be substituted for added crunch

Equipment

  • muffin tin
  • mixing bowls
  • Box Grater

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it or greasing with non-stick spray.
  2. Grate the zucchini and squeeze out excess moisture using a kitchen towel.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
  4. In another bowl, whisk together eggs, milk, olive oil, and parsley until smooth.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Gently fold in the zucchini and cheeses until evenly distributed.
  7. Spoon the batter into muffin cups, filling them ¾ full, and sprinkle breadcrumbs on top.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure the grated zucchini is well-dried to avoid sogginess. Adjust spices and cheese types to your taste preference.

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