Go Back
–+ servings
Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins Made for Your Snack Cravings

Deliciously savory and easy to make, Crispy Parmesan Zucchini Muffins are perfect for satisfying snack cravings while sneaking in veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 medium Zucchini Grated and moisture squeezed out
  • 1 teaspoon Salt To enhance flavor
  • 1.5 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 teaspoon Garlic Powder Can use fresh garlic for stronger flavor
  • 1 teaspoon Onion Powder
  • 0.5 teaspoon Black Pepper Adjust according to taste
  • 0.5 cups Parmesan Cheese Shredded
  • 0.5 cups Mozzarella Cheese Shredded
  • 2 Eggs Can substitute with flax egg
  • 0.5 cups Milk Can substitute with almond milk
  • 0.25 cups Olive Oil Can use melted butter or coconut oil
  • 2 tablespoons Fresh Parsley Optional, can substitute with basil or oregano
  • 0.25 cups Breadcrumbs For topping, use panko for crunch

Equipment

  • Oven
  • Muffin Tin
  • Box grater
  • Large bowl
  • spatula
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Wash and grate the zucchini using a box grater. Squeeze out excess moisture and set aside.
  2. In a large bowl, mix together the flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
  3. In another bowl, whisk the eggs, then add milk, olive oil, and parsley. Mix until combined.
  4. Fold the wet mixture into the dry ingredients, then add the grated zucchini, Parmesan, and mozzarella. Mix gently.
  5. Preheat the oven to 375°F (190°C). Grease muffin tins or line with paper liners.
  6. Scoop the batter into muffin cups, filling them three-quarters full. Sprinkle breadcrumbs on top for extra crunch.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure to remove as much moisture from zucchini to avoid soggy muffins. Don't overmix the batter for best results.

Tried this recipe?

Let us know how it was!