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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins for a Guilt-Free Snack Delight

Crispy Parmesan Zucchini Muffins are a healthy snack that combines the nutty flavor of Parmesan with the nutrition of zucchini.
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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 Muffin Batter
  • 2 medium Zucchini Grated and excess moisture squeezed out
  • 1 teaspoon Salt Enhances flavor
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 2 teaspoons Baking Powder Leavening agent
  • 1 teaspoon Baking Soda Works with baking powder
  • 1 teaspoon Garlic Powder Fresh garlic can be used
  • 1 teaspoon Onion Powder
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 cup Parmesan Cheese Can substitute with Pecorino Romano
  • 1 cup Mozzarella Cheese Any melting cheese works
  • 2 large Eggs Essential for binding
  • 1/2 cup Milk Consider a non-dairy alternative
  • 1/4 cup Olive Oil Melted coconut oil can be used
  • 1 tablespoon Fresh Parsley Optional garnish
  • 1/4 cup Breadcrumbs For topping, can substitute with cheese

Equipment

  • Muffin tin
  • Mixing bowls
  • box grater
  • Whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin with liners or grease.
  2. Grate two medium zucchinis, place them on a clean towel, and squeeze out excess moisture.
  3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
  4. In another bowl, whisk the eggs, then mix in the milk and olive oil; add chopped parsley if using.
  5. Fold the wet ingredients into the dry ingredients and then gently fold in the zucchini, Parmesan, and mozzarella.
  6. Fill each muffin cup about three-quarters full with batter and sprinkle breadcrumbs on top if desired.
  7. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure zucchinis are well-squeezed to avoid sogginess. Mix gently to keep muffins fluffy. Use fresh ingredients for best flavor. Experiment with cheese types for variety. Monitor baking time closely.

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