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Crispy Parmesan Zucchini Muffins

Crispy Parmesan Zucchini Muffins for Guilt-Free Snacking

Crispy Parmesan Zucchini Muffins are a healthy and delicious snack, perfect for guilt-free indulging.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 medium Zucchini Grated and well-drained.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1 cup All-purpose Flour Can be substituted with a gluten-free blend.
  • 1 teaspoon Baking Powder Helps the muffins rise.
  • 0.5 teaspoon Baking Soda Works with acids for lift.
  • 1 teaspoon Garlic Powder Infuses savory depth.
  • 1 teaspoon Onion Powder Optional, recommended for umami flavor.
  • 0.5 teaspoon Black Pepper Adjust to taste.
  • 1 cup Grated Parmesan Cheese Enhances flavor profile.
  • 0.5 cup Shredded Mozzarella Cheese Optional, adds creaminess.
  • 2 large Eggs Binds ingredients.
  • 0.5 cup Milk Or non-dairy alternative.
  • 0.25 cup Olive Oil Or melted butter/coconut oil.
  • 1 tablespoon Fresh Parsley Optional, for freshness.
  • 0.5 cup Breadcrumbs For topping, optional.

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Spatula
  • Grater

Method
 

Preparation Steps
  1. Wash and grate the zucchini, then squeeze out excess moisture using a kitchen towel.
  2. In a large bowl, mix flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt.
  3. In another bowl, whisk eggs, then add milk and olive oil, mixing until smooth.
  4. Combine the wet and dry ingredients using a spatula, mixing until just combined.
  5. Fold in the zucchini, Parmesan cheese, and mozzarella cheese.
  6. Preheat oven to 375°F (190°C).
  7. Prepare muffin tin with cooking spray or liners.
  8. Fill muffin cups about three-quarters full and sprinkle breadcrumbs on top if desired.
  9. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  10. Let cool for 5 minutes before removing muffins from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For best results, ensure zucchini is well-drained and avoid overmixing the batter.

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