Last weekend, my granddaughter and I spent the afternoon pulling weeds and gathering vegetables from our small backyard garden. Tucked beneath the broad green leaves, we uncovered two zucchinis that had grown much faster than I expected.
Instead of sautéing them the way I usually do, we decided to try something a little different. Baking has always been my way of bringing the family together, and savory muffins sounded like the perfect treat to share with everyone after a day of gardening.
While she measured the flour and cracked the eggs, I grated the zucchini and told her stories of how her great-grandmother used to bake bread every Saturday morning, her hands dusted with flour. The scent of garlic and Parmesan filled the kitchen as we stirred the batter, and I couldn’t help but smile, knowing this simple recipe would soon be part of her food memories too.
These muffins came out of the oven golden and fragrant, with just enough crispness on top to make them irresistible. Sitting on the porch with a warm muffin in hand, watching the kids chase each other in the yard, I realized how much joy a humble zucchini can bring when it’s baked with love.
Short Description
Parmesan Zucchini Muffins are savory, cheesy, and tender bites made with fresh zucchini and Parmesan cheese. They’re easy to bake, perfect for breakfast, snacks, or side dishes, and a clever way to enjoy garden-fresh vegetables.
Key Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 large eggs
- ¼ cup milk (or non-dairy alternative)
- ¼ cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- ¼ cup breadcrumbs (for topping)
Tools Needed
- Box grater or food processor
- Mixing bowls
- Whisk and spatula
- Muffin tin
- Muffin liners or non-stick spray
- Clean kitchen towel or cheesecloth
Cooking Instructions
Step 1: Prepare the zucchini
Wash zucchinis and grate them using a box grater or food processor. Place grated zucchini in a clean towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This prevents soggy muffins.
Step 2: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt until well combined.
Step 3: Mix the wet ingredients
In another bowl, whisk the eggs until frothy. Add milk and olive oil, then mix until smooth. Stir in parsley if using.
Step 4: Combine wet and dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.
Step 5: Add zucchini and cheese
Fold in the grated zucchini, Parmesan, and mozzarella until evenly distributed.
Step 6: Prepare the muffin tin
Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners. Fill each cup about ¾ full with batter. Sprinkle breadcrumbs on top.
Step 7: Bake
Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and serve
Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Why You’ll Love This Recipe
Savory and satisfying: A cheesy, garlicky flavor in every bite.
Healthy twist: A tasty way to enjoy zucchini while sneaking in vegetables.
Kid-friendly: Even picky eaters love them.
Versatile: Great for breakfast, lunch boxes, or alongside dinner.
Make-ahead friendly: Bake ahead and store for easy grab-and-go snacks.
Mistakes to Avoid & Solutions
Not draining zucchini: Extra water makes muffins heavy and soggy. Always squeeze well.
Overmixing the batter: This creates dense muffins. Fold gently until just combined.
Skipping breadcrumbs: They add texture and crunch. If skipped, muffins may feel soft on top.
Filling cups too high: Overfilling leads to overflowing muffins. Stick to ¾ full.
Baking at the wrong temperature: Too hot dries them out, too low makes them gummy. Stick to 375°F for the best rise.
Serving and Pairing Suggestions
Serve warm with a dollop of sour cream, yogurt, or cream cheese.
Pair with soups like tomato basil or chicken noodle for a comforting meal.
Add to brunch platters alongside scrambled eggs and fresh fruit.
Enjoy as a savory snack with iced tea or coffee.
Pack in lunch boxes for a portable, tasty bite.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps fresh for 4–5 days. Wrap tightly to prevent drying.
Freezer: Freeze in a single layer, then transfer to bags. Lasts up to 2 months.
Reheating: Warm in a 350°F oven for 5–7 minutes or microwave for 20–30 seconds.
FAQs
1. Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free baking blend.
2. Can I use yellow squash instead of zucchini?
Absolutely, it works the same way and adds a slightly sweeter flavor.
3. What if I don’t have mozzarella?
You can replace it with cheddar or Monterey Jack.
4. Can I make these muffins egg-free?
Yes, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) as a replacement.
5. Why are my muffins too dense?
Most likely due to overmixing. Mix just until combined.
Tips & Tricks
Grate zucchini on the finer side for even distribution.
Use freshly grated Parmesan instead of pre-packaged for stronger flavor.
Add a pinch of chili flakes if you want a little kick.
For extra crisp tops, drizzle olive oil lightly over breadcrumbs before baking.
Double the recipe and freeze half for later.
Recipe Variations
Cheddar Herb Muffins: Swap Parmesan with sharp cheddar and add 1 tsp dried herbs like thyme or rosemary.
Spicy Jalapeño Muffins: Mix in 1 chopped jalapeño for heat.
Mediterranean Muffins: Add ¼ cup chopped olives and 2 tbsp crumbled feta.
Breakfast Muffins: Add 2 tbsp cooked bacon bits or diced ham for extra protein.
Dairy-Free Muffins: Use almond milk and vegan cheese alternatives.
Final Thoughts
With a few fresh ingredients and a little care, something ordinary like zucchini can be turned into a warm, golden treat that makes everyone smile. Watching my granddaughter proudly bite into the muffin she helped bake was more rewarding than any compliment I could receive.
Food has a way of carrying memories forward, and this recipe is one I know will stay with her long after the zucchinis from our garden are gone. If you’re looking for a recipe that feels both nourishing and comforting, this is it. Not too fancy, not too plain—just the right balance of wholesome flavor and homestyle goodness.
Parmesan Zucchini Muffins
Ingredients
- 2 medium zucchinis grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 large eggs
- ¼ cup milk or non-dairy alternative
- ¼ cup olive oil
- 1 tablespoon fresh parsley chopped (optional)
- ¼ cup breadcrumbs for topping
Instructions
- Wash and grate the zucchinis, then squeeze out excess moisture using a towel or cheesecloth to avoid soggy muffins.
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
- In another bowl, whisk the eggs until frothy, then stir in the milk, olive oil, and parsley if using.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be slightly lumpy.
- Stir in the grated zucchini, Parmesan, and mozzarella until evenly mixed.
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin and fill each cup about ¾ full. Sprinkle breadcrumbs on top.
- Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
