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Crispy Parmesan Zucchini Muffins

These Crispy Parmesan Zucchini Muffins are savory, cheesy, and golden on top with a soft and fluffy center. Packed with fresh zucchini and rich Parmesan cheese, they make the perfect breakfast muffin, snack, or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder optional
  • Wet Ingredients
  • 1 cup grated zucchini moisture squeezed out
  • 2 large eggs
  • ½ cup milk
  • ⅓ cup olive oil or melted butter
  • Cheese & Flavor
  • 1 cup grated Parmesan cheese
  • ½ cup shredded mozzarella optional
  • 1 tbsp chopped parsley or chives
  • Extra Parmesan for topping

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with liners or grease lightly.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a bowl, whisk flour, baking powder, baking soda, salt, pepper, and garlic powder.
  4. In another bowl, whisk eggs, milk, and oil until combined. Add zucchini and mix.
  5. Add dry ingredients into wet ingredients and stir until just combined. Do not overmix.
  6. Fold in Parmesan, mozzarella (if using), and herbs.
  7. Spoon batter into muffin cups, filling ¾ full.
  8. Sprinkle extra Parmesan on top for a crispy crust.
  9. Bake for 18–22 minutes or until golden and set.
  10. Cool slightly before serving warm.

Notes

  • Squeeze zucchini well to avoid excess moisture.
  • Don’t overmix for light and fluffy texture.
  • Fresh Parmesan gives the best crispy topping.
  • Store in an airtight container for up to 4 days.
  • Freeze for up to 2 months for easy breakfast muffins.
  • Great base for savory muffin recipes and zucchini muffins recipes variations.