Description
Delightfully crispy muffins with a cheesy interior, infused with the subtle sweetness of zucchini, perfect for snacks or brunch.
Ingredients
Scale
- 2 cups Zucchini (Grated and excess moisture squeezed out)
- 1 teaspoon Salt
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder (Optional)
- 0.5 teaspoon Black Pepper
- 1 cup Parmesan Cheese (Grated)
- 0.5 cup Mozzarella Cheese (Grated)
- 2 large Eggs
- 0.5 cup Milk
- 0.25 cup Olive Oil
- 1 tablespoon Fresh Parsley (Optional)
- 0.25 cup Breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchini by grating and squeezing out excess moisture.
- Mix dry ingredients: flour, salt, baking powder, baking soda, garlic powder, onion powder, and black pepper.
- Combine wet ingredients: beat the eggs and mix with milk, olive oil, and grated Parmesan.
- Combine both mixtures gently, then add zucchini, mozzarella, and parsley.
- Fill muffin tins three-quarters full and sprinkle with breadcrumbs.
- Bake for 25-30 minutes until golden and a toothpick comes out clean.
- Cool in the pan briefly before moving to a wire rack.
Notes
For best texture, squeeze out all excess moisture from zucchini. Muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: muffins, zucchini, parmesan, baking, snack, brunch