Description
Delightfully crispy on the outside and fluffy on the inside, these muffins blend rich Parmesan and fresh zucchini for a nutritious, flavorful snack or side dish.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, flour, Parmesan cheese, olive oil, and eggs in a mixing bowl. Mix well until a homogenous batter forms.
- Whisk together the baking powder, garlic powder, salt, black pepper, and paprika in another bowl.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill the muffin cups about two-thirds full with the batter.
- Bake in the preheated oven for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy warm.
Notes
Make-ahead tips: Prepare the batter a day in advance, but bake on the day you plan to enjoy them for the best texture. Substitute all-purpose flour with whole wheat or gluten-free alternatives if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: zucchini muffins, Parmesan muffins, healthy snacks, vegetarian baking