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Crispy Parmesan Zucchini Muffins: A Deliciously Healthy Snack Recipe

Crispy Parmesan Zucchini Muffins: A Deliciously Healthy Snack Recipe
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★★★★★

5.2 from 11 reviews

These Crispy Parmesan Zucchini Muffins are a deliciously healthy snack option, perfect for a quick bite or a light breakfast. Packed with fresh zucchini, savory cheeses, and aromatic spices, these muffins offer a crispy exterior with a moist and flavorful interior. Easy to prepare and bake, they combine wholesome ingredients into an irresistible treat that the whole family can enjoy.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, grated

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 teaspoon salt
  • 1/4 cup breadcrumbs (for topping)

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

Herbs

  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Prepare Zucchini: Wash the zucchinis thoroughly under cold water. Grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture, ensuring the muffins won’t be soggy.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk these ingredients thoroughly to ensure even distribution of the leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs until frothy. Add the milk and olive oil, then mix well. If you prefer, stir in the chopped fresh parsley for added flavor and color.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula, mixing just until all ingredients are incorporated but not overmixed to keep the muffins tender.
  5. Add Zucchini and Cheeses: Fold in the grated zucchini, Parmesan cheese, and shredded mozzarella cheese until evenly distributed within the batter.
  6. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prevent sticking.
  7. Fill Muffin Cups: Spoon the batter into each muffin cup, filling about 3/4 full to allow room for rising. Sprinkle breadcrumbs evenly on top of each muffin to create a crispy, golden topping.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until muffins turn golden brown and a toothpick inserted into the center comes out clean.
  9. Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely or serve warm as preferred.
  10. Serve: Enjoy these savory muffins warm or at room temperature. They pair beautifully with a dollop of sour cream or yogurt for an extra creamy touch.

Notes

  • Grating and squeezing the zucchinis to remove excess water is crucial for preventing soggy muffins.
  • For a dairy-free version, substitute milk with almond or soy milk and omit cheeses or use dairy-free alternatives.
  • Adding fresh parsley is optional but adds a lovely freshness and color to the muffins.
  • Breadcrumb topping can be substituted with crushed nuts or omit for a softer top.
  • Ensure not to overmix the batter to keep muffins light and tender.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: zucchini muffins, healthy snack, Parmesan muffins, savory muffins, baked zucchini snack

Find it online: https://leofoster.com/crispy-parmesan-zucchini-muffins-a-deliciously-healthy-snack-recipe/