Crispy Parmesan Zucchini Muffins That Bring Joy to Snack Time

These Crispy Parmesan Zucchini Muffins are a delicious and healthy snack option packed with vegetables and flavor.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Zucchini Grated and squeezed
1 tsp Salt Sea salt recommended
1 cup All-Purpose Flour Can substitute with gluten-free flour
1 tbsp Baking Powder Ensure it's fresh
1/2 tsp Baking Soda
1 tsp Garlic Powder Can use fresh garlic
1 tsp Onion Powder Optional
1/2 tsp Black Pepper Adjust to taste
1 cup Parmesan Cheese Grated
1 cup Mozzarella Cheese Low-fat is a lighter option
2 large Eggs Can use egg substitutes if needed
1/2 cup Milk Non-dairy milk can be used
1/4 cup Olive Oil Avocado oil can be used
1/4 cup Fresh Parsley Chopped, can substitute with basil

For the Topping

1/4 cup Breadcrumbs Can omit for gluten-free version

Equipment

Muffin tin
Mixing bowls
Whisk
Spatula

Method

Preparation

Wash and grate the zucchini, then squeeze out moisture.
In a bowl, mix the dry ingredients together.
In another bowl, whisk eggs and mix in milk and olive oil.
Fold wet ingredients into dry ingredients until just combined.
Incorporate zucchini and cheeses.
Preheat oven to 375°F (190°C) and prepare muffin tin.
Fill muffin cups and sprinkle with breadcrumbs.
Bake for 20-25 minutes until golden
Cool on a wire rack and serve.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 4mgCalcium: 100mgIron: 1mg

Notes

These muffins are versatile; add herbs or spices to customize flavors.

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