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–+ servings

Crispy Parmesan Zucchini Muffins

A deliciously healthy snack recipe that combines the goodness of zucchini with the rich flavor of Parmesan cheese, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup oats rolled or quick oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
Wet Ingredients
  • 2 large eggs beaten
  • 1 cup zucchini grated and excess moisture squeezed out
  • 1 cup milk or plant-based milk
  • 1 cup Parmesan cheese grated
Optional Ingredients
  • 1 tbsp fresh herbs such as parsley or basil, chopped
  • 1 tsp black pepper to taste

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
  2. In a mixing bowl, combine all the dry ingredients and whisk together until well mixed.
Mix Wet Ingredients
  1. In another bowl, whisk together the eggs, grated zucchini, milk, and Parmesan cheese until combined.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Fill Muffin Tin
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
  1. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 2gFiber: 2gSugar: 1g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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