Parmesan Zucchini Muffins
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.
Calories:
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.