Description
Crispy Parmesan Zucchini Muffins are a savory treat made with fresh grated zucchini, Parmesan, and mozzarella cheese. Perfect for snacks, sides, or light breakfasts, these muffins are delicious warm or at room temperature. Enjoy a flavorful bite with a delightful texture!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 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
- 2 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 teaspoon red pepper flakes (optional, for a kick)
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchinis using a box grater or food processor. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk until well combined.
- In a separate bowl, whisk together the eggs, milk, and olive oil until fully combined. Add fresh parsley and red pepper flakes if using.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese until evenly distributed.
- Line a muffin tin with paper liners or spray with non-stick cooking spray. Fill each muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the muffin tin halfway through baking for even cooking.
- Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Notes
- For best results, ensure the zucchini is well-drained to achieve a crispy texture.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To reheat, microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes