introduction
Crispy Parmesan Zucchini Muffins are a delicious and healthy snack that everyone will love. They are perfect for any occasion and can be enjoyed by kids and adults alike. With their cheesy flavor and crispy texture, they quickly become a favorite in any household.
why make this recipe
Making these muffins is a great way to sneak in some vegetables while satisfying your cravings for something crunchy and cheesy. They are also versatile and can be paired with various dips or served as a side dish. If you’re a fan of cheesy recipes, you might want to check out this Garlic Parmesan Chicken Meatloaf for another tasty treat.
how to make Crispy Parmesan Zucchini Muffins
Ingredients:
- 2 cups Zucchini (Grated and excess moisture squeezed out)
- 1 teaspoon Salt (Enhances flavor)
- 1.5 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1 teaspoon Baking Powder (Leavening agent)
- 0.5 teaspoon Baking Soda (Leavening agent)
- 1 teaspoon Garlic Powder (Adds depth of flavor)
- 1 teaspoon Onion Powder (Optional)
- 0.5 teaspoon Black Pepper (Adjust according to preference)
- 1 cup Parmesan Cheese (Grated)
- 0.5 cup Mozzarella Cheese (Grated)
- 2 large Eggs (Can substitute with flax eggs for vegan option)
- 0.5 cup Milk (Can use non-dairy milk)
- 0.25 cup Olive Oil (Can use melted coconut oil)
- 1 tablespoon Fresh Parsley (Optional)
- 0.25 cup Breadcrumbs (For topping)
Directions:
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper cups.
- In a large mixing bowl, combine the grated zucchini and salt. Let it sit for about 10 minutes to draw out moisture.
- Squeeze out excess moisture from the zucchini, then add the flour, baking powder, baking soda, garlic powder, onion powder, and black pepper. Mix until well combined.
- In another bowl, whisk together the eggs, milk, and olive oil. Pour this mixture into the dry ingredients and stir well.
- Fold in the grated Parmesan and mozzarella cheese, and mix until just blended.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle breadcrumbs on top for an extra crunch.
- Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick comes out clean.
how to serve Crispy Parmesan Zucchini Muffins
These muffins can be served warm or at room temperature. They pair wonderfully with marinara sauce or even a garlic dip. You can also serve them alongside a fresh salad for a complete meal.
how to store Crispy Parmesan Zucchini Muffins
To store these muffins, let them cool completely before placing them in an airtight container. They can be kept at room temperature for a couple of days or in the refrigerator for up to a week. For longer storage, you can freeze them, ensuring they are well-wrapped.
tips to make Crispy Parmesan Zucchini Muffins
- Make sure to squeeze out as much moisture from the zucchini as possible to ensure the muffins are not soggy.
- Experiment with different cheeses for a unique flavor.
- Add herbs like oregano or basil for an extra layer of taste.
variation
For a gluten-free version, simply substitute the all-purpose flour with a gluten-free baking blend. You can also add cooked bacon bits or chopped sun-dried tomatoes for a different twist.
FAQs
Can I use frozen zucchini for this recipe?
Yes, but make sure to thaw and drain it thoroughly before using.
Can I make these muffins vegan?
Yes, you can use flax eggs and non-dairy milk as substitutes for the eggs and milk.
How long do these muffins take to bake?
They typically take about 20 to 25 minutes at 375°F. Check for doneness with a toothpick.
Crispy Parmesan Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and healthy crispy muffins made with zucchini and cheese, perfect as a snack or side dish.
Ingredients
- 2 cups Zucchini (Grated and excess moisture squeezed out)
- 1 teaspoon Salt (Enhances flavor)
- 1.5 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1 teaspoon Baking Powder (Leavening agent)
- 0.5 teaspoon Baking Soda (Leavening agent)
- 1 teaspoon Garlic Powder (Adds depth of flavor)
- 1 teaspoon Onion Powder (Optional)
- 0.5 teaspoon Black Pepper (Adjust according to preference)
- 1 cup Parmesan Cheese (Grated)
- 0.5 cup Mozzarella Cheese (Grated)
- 2 large Eggs (Can substitute with flax eggs for vegan option)
- 0.5 cup Milk (Can use non-dairy milk)
- 0.25 cup Olive Oil (Can use melted coconut oil)
- 1 tablespoon Fresh Parsley (Optional)
- 0.25 cup Breadcrumbs (For topping)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper cups.
- Combine the grated zucchini and salt in a large mixing bowl. Let it sit for about 10 minutes to draw out moisture.
- Squeeze out excess moisture from the zucchini, then add the flour, baking powder, baking soda, garlic powder, onion powder, and black pepper. Mix until well combined.
- Whisk together the eggs, milk, and olive oil in another bowl. Pour this mixture into the dry ingredients and stir well.
- Fold in the grated Parmesan and mozzarella cheese, and mix until just blended.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle breadcrumbs on top for an extra crunch.
- Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick comes out clean.
Notes
Make sure to squeeze out as much moisture from the zucchini as possible to ensure the muffins are not soggy. Experiment with different cheeses or add herbs for unique flavors.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
