Description
These crispy Parmesan zucchini muffins are a delightful way to enjoy the goodness of zucchinis in a savory, handheld treat. Packed with flavor and cheesy goodness, these muffins make a perfect snack or side dish.
Ingredients
Scale
Zucchini Mixture:
- 2 medium zucchinis, grated
- 1 teaspoon salt
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (or non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Topping:
- 1/4 cup breadcrumbs
Instructions
- Zucchini Prep: Wash and grate zucchinis, then squeeze out excess moisture.
- Dry Ingredients: Whisk flour, baking powder, baking soda, spices, and salt in a bowl.
- Prepare Wet Mix: Whisk eggs, milk, olive oil, and parsley in a separate bowl.
- Combine: Mix wet ingredients into dry ingredients gently.
- Add Cheese: Fold in zucchini, Parmesan, and mozzarella.
- Baking: Preheat oven, fill muffin tin, sprinkle breadcrumbs, and bake for 20-25 minutes.
- Cooling: Let muffins cool in pan for 5 minutes, then transfer to a rack to cool completely.
- Serve: Enjoy warm or at room temperature, plain or with sour cream or yogurt.
Notes
- You can customize these muffins by adding diced bell peppers or cooked bacon.
- Make sure to wring out the excess liquid from the grated zucchinis to prevent soggy muffins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Zucchini Muffins, Parmesan, Snack Recipe, Savory Muffins
