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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 from 11 reviews

These Crispy Parmesan Zucchini Muffins are a deliciously healthy snack that’s perfect for any time of day. Combining fresh grated zucchini with savory Parmesan and mozzarella cheeses, these muffins offer a crispy breadcrumb topping and a moist, tender interior. Quick to prepare and packed with flavor, they’re an excellent way to enjoy a nutritious treat that satisfies your cravings without compromising on health.

Ingredients

Scale

Vegetables

  • 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
  • 1/4 cup breadcrumbs (for topping)

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)

Instructions

  1. Prepare the Zucchini: Wash the zucchinis thoroughly under cold water. Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy muffins.
  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 everything until evenly blended.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs until frothy. Add the milk and olive oil, mixing until fully combined. If desired, stir in the chopped fresh parsley to add a fresh, herbal note.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula, being careful not to overmix to keep the muffins light and fluffy.
  5. Add Cheese and Zucchini: Fold the grated zucchini, Parmesan cheese, and mozzarella cheese into the batter until just combined, ensuring even distribution.
  6. Prepare to Bake: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy removal.
  7. Fill Muffin Cups: Spoon the batter into each muffin cup, filling about 3/4 full. Sprinkle breadcrumbs evenly over the tops to create a crispy crust.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature, optionally with a dollop of sour cream or yogurt.

Notes

  • Make sure to squeeze out as much moisture as possible from the grated zucchini to avoid soggy muffins.
  • You can substitute all-purpose flour with gluten-free flour for a gluten-free option, but the texture may vary.
  • For a dairy-free version, use a non-dairy milk and omit the cheeses or substitute with vegan cheese alternatives.
  • Adding fresh herbs like parsley or dill can enhance the flavor profile.
  • Breadcrumb topping is optional but adds a pleasing crunch to the muffins.

Nutrition

Keywords: Zucchini muffins, Parmesan zucchini muffins, healthy snack, savory muffins, baked zucchini recipe, gluten-free option, vegetarian snack

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