Go Back
–+ servings
Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins You’ll Crave Again and Again

Try these Crispy Parmesan Zucchini Muffins, a delightful mix of flavors making veggies irresistible!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • Box grater
  • mixing bowls
  • Muffin tin
  • whisk
  • spatula
  • clean kitchen towel

Ingredients
  

For the Muffin Batter

  • 2 medium zucchini Adds moisture and subtle flavor
  • 1 teaspoon salt Essential for taste
  • 2 cups all-purpose flour Binds ingredients
  • 1 tablespoon baking powder Provides lift
  • 1 teaspoon baking soda Helps with rising
  • 1 teaspoon garlic powder Adds flavor
  • 1 teaspoon onion powder Comforting flavor
  • ½ teaspoon black pepper Mild heat
  • 1 cup Parmesan cheese Rich, nutty flavor
  • 1 cup mozzarella cheese Gooey texture
  • 2 large eggs Binds the mixture
  • ½ cup milk Moistens batter
  • ¼ cup olive oil Adds richness
  • fresh parsley Optional for garnish

For the Topping

  • ½ cup breadcrumbs Creates crispy texture

Instructions
 

Step-by-Step Instructions

  • Wash and grate the zucchinis, then squeeze out excess moisture.
  • Mix together the dry ingredients in a bowl: flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
  • In a separate bowl, whisk the eggs until frothy, then add milk and olive oil.
  • Combine the wet mixture with the dry ingredients, folding gently until just combined.
  • Fold in grated zucchini, Parmesan cheese, and mozzarella cheese.
  • Preheat oven to 375°F (190°C) and prepare the muffin tin.
  • Fill each muffin cup about ¾ full and sprinkle with breadcrumbs.
  • Bake for 20-25 minutes or until golden; check with a toothpick.
  • Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

These muffins can be stored in the fridge for up to 3 days or frozen for 1 month. Reheat before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Keyword baking, Brunch, Crispy Parmesan Zucchini Muffins, healthy snacks, Vegetable Muffins, Zucchini Muffins
Tried this recipe?Let us know how it was!