Crispy Parmesan Zucchini Muffins Recipe
These Crispy Parmesan Zucchini Muffins are a delightful way to enjoy zucchini. With a crispy exterior and a tender, flavorful interior, these muffins make a perfect savory snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Zucchini:
- 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
Cheeses:
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
For Topping:
- 1/4 cup breadcrumbs
Instructions
- Prepare Zucchini: Wash and grate zucchinis, then squeeze out excess moisture.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a bowl.
- Whisk Wet Ingredients: In another bowl, whisk eggs, milk, olive oil, and parsley (if using).
- Combine Ingredients: Gently mix wet ingredients into dry ingredients, then fold in zucchini and cheeses.
- Preheat and Fill: Preheat oven to 375°F (190°C) and fill muffin tin with batter.
- Add Topping: Sprinkle breadcrumbs on top of each muffin.
- Bake: Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let muffins cool before transferring to a wire rack. Serve warm or at room temperature.
Notes
- You can customize these muffins by adding herbs or spices of your choice.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Zucchini Muffins, Parmesan, Savory Muffins
