Crispy Parmesan Zucchini Muffins
Enjoy these tasty and nutritious muffins made with zucchini, perfect for snacks, breakfast, or as a side dish.
Ingredients
Main ingredients
- 2 cups grated zucchini Squeeze out excess moisture
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1/2 cup grated Parmesan cheese Try other cheese types for different flavors
- 1/4 cup olive oil
- 2 large eggs Can substitute with flaxseed meal for a vegan option
Dry ingredients
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional for added spice
Optional ingredients
- 1/4 cup chopped fresh parsley Optional for flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine the grated zucchini, flour, Parmesan cheese, olive oil, and eggs. Mix well.
- In another bowl, whisk together the baking powder, baking soda, garlic powder, salt, black pepper, and red pepper flakes.
- Gradually add the dry ingredients to the zucchini mixture, stirring until fully combined. If desired, fold in the parsley.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool slightly in the tin before transferring to a wire rack.
Notes
Best served warm but also delicious at room temperature. Can be stored in an airtight container for a week in the fridge or frozen for up to three months.