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Savory Zucchini Parmesan Muffins

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These savory zucchini Parmesan muffins feature a crispy golden crust and a soft, flavorful crumb, perfect for a quick snack or side dish. They balance bold flavor and texture with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 medium zucchinis (about 300g), grated and lightly squeezed to remove excess moisture
  • 1 cup (100g) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 ½ cups (190g) all-purpose flour (can substitute whole wheat or gluten-free flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) olive oil
  • ⅓ cup (80ml) milk (dairy or plant-based)
  • 2 tablespoons fresh herbs (parsley or basil), finely chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease your muffin tin or line it with paper liners.
  2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water.
  3. In a medium bowl, combine the dry ingredients: all-purpose flour, baking powder, salt, black pepper, garlic powder, and grated Parmesan cheese. Whisk together evenly.
  4. In a separate large bowl, whisk the eggs until slightly frothy. Add the olive oil and milk, mixing well to combine.
  5. Fold in the grated zucchini and fresh herbs into the wet ingredients, stirring gently to combine.
  6. Gradually add the dry ingredients to the wet mixture, folding carefully until just combined. Avoid overmixing.
  7. Spoon the batter evenly into the muffin tin cups, filling each about ¾ full.
  8. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

Squeeze zucchini well to avoid soggy muffins. Finely grate Parmesan for even melting and crispy edges. Avoid overmixing the batter to keep muffins tender. Tent foil if muffins brown too fast. Cool on a rack to maintain crisp edges.

Nutrition

Keywords: zucchini muffins, savory muffins, Parmesan muffins, vegetable snack, easy snack, gluten-free option, vegetarian

Find it online: https://milacook.com/savory-zucchini-parmesan-muffins-recipe-easy-crispy-golden-crust/