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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins: A Tasty Healthy Twist

These Crispy Parmesan Zucchini Muffins combine healthful zucchini with nutty Parmesan for a delicious snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Zucchini Use fresh for best flavor and moisture
  • 1 teaspoon Salt Essential for flavor
  • 1 cup All-Purpose Flour Can substitute gluten-free flour
  • 1 teaspoon Baking Powder Crucial for rising
  • 1/2 teaspoon Baking Soda Ensure freshness
  • 1 teaspoon Garlic Powder Savory depth
  • 1 teaspoon Onion Powder Optional
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1/2 cup Parmesan Cheese Rich flavor
  • 1/2 cup Mozzarella Cheese Any melty cheese works
  • 2 large Eggs Can use flaxseed for vegan
  • 1/2 cup Milk Or non-dairy alternative
  • 2 tablespoons Olive Oil Melted butter optional
  • Fresh Parsley Optional herb
  • 1/2 cup Breadcrumbs For topping, use panko for extra crunch

Equipment

  • mixing bowls
  • box grater
  • Muffin tin
  • Cooking spray or paper liners

Method
 

Step‑by‑Step Instructions
  1. Wash zucchinis, grate and squeeze out moisture, set aside.
  2. Combine dry ingredients (flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt) in a bowl.
  3. In a separate bowl, whisk eggs, then mix in milk and olive oil.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Add zucchini and cheeses, fold gently.
  6. Preheat oven to 375°F (190°C) and prepare muffin tin.
  7. Fill muffin tin with batter and sprinkle breadcrumbs on top.
  8. Bake for 20-25 minutes, until golden brown and toothpick comes out clean.
  9. Cool for 5 minutes in the pan, then transfer to wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Avoid overmixing for a light texture.

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