Crispy Parmesan Zucchini Muffins

Crispy parmesan zucchini muffins made their way into my kitchen one summer when my garden was producing more zucchini than I could keep up with. I had already grilled it, sautéed it, and added it to pasta. One morning, I decided to fold it into a savory muffin batter with shredded parmesan and herbs and the results were magic. Golden tops, moist centers, and that cheesy crunch made them an instant favorite.

I especially love making these for brunch spreads or afternoon snacks. They’re savory, full of texture, and just feel a little special without requiring much effort. Whenever I serve them warm, fresh out of the oven, they disappear in minutes and someone always asks for the recipe.

Ingredients

• Here’s what I use for this recipe. You can tweak the cheese or herbs to your taste!
• Zucchini – Adds moisture and texture to the muffins without overpowering flavor.
• Parmesan cheese – Brings that irresistible salty, nutty flavor and creates a crispy top.
• Eggs – Helps bind everything and adds richness.
• Flour – Forms the structure of the muffin.
• Baking powder – Helps the muffins rise nice and fluffy.
• Milk – Adds moisture and softens the texture.
• Olive oil – Keeps the crumb tender and flavorful.
• Garlic powder – Enhances the savory flavor.
• Fresh parsley – Adds a burst of herb freshness.
• Salt and pepper – Brings out all the other flavors.

Tools You’ll Need

• Muffin tin – For baking the muffins into perfect individual portions.
• Grater – To shred the zucchini and parmesan.
• Mixing bowls – One for dry ingredients, one for wet, and one to combine.
• Whisk – Helps blend wet ingredients smoothly.
• Spatula or spoon – For folding everything together without overmixing.
• Paper towels – To squeeze out moisture from the zucchini.

Instructions

Step 1: Prep the zucchini

I start by grating the zucchini, then wrapping it in a few paper towels and squeezing out as much moisture as possible. This keeps the muffins from getting soggy.

Step 2: Mix dry ingredients

In a large bowl, I whisk together the flour, baking powder, garlic powder, salt, and pepper. Then I stir in most of the parmesan, saving a bit to sprinkle on top later.

Step 3: Mix wet ingredients

In a separate bowl, I whisk together the eggs, milk, and olive oil until smooth. I fold in the grated zucchini and chopped parsley.

Step 4: Combine and portion

I gently stir the wet mixture into the dry ingredients until just combined. Then I spoon the batter into a greased or lined muffin tin, filling each cup about ¾ full.

Step 5: Top and bake

I sprinkle the reserved parmesan on top of each muffin before baking. Then I bake them at 375°F (190°C) for 20–22 minutes until golden and a toothpick comes out clean.

Step 6: Cool slightly and enjoy

I let them cool in the pan for 5 minutes before transferring to a wire rack. They’re amazing warm, but still tasty at room temperature.

Tips

If your zucchini is extra watery, you can give it a second squeeze to keep the batter from getting too wet. I also love adding chopped chives or a pinch of chili flakes for a flavor twist. You can even try mozzarella or cheddar if you’re out of parmesan just expect a softer texture.

Ways to Serve

As a savory side with soup or salad.

With scrambled eggs or an omelet for breakfast.

Packed in lunchboxes for kids and adults alike.

As a party appetizer or brunch table snack.

Frequently Asked Questions

Can I freeze Crispy Parmesan Zucchini Muffins?

Yes! Let them cool completely, then freeze in an airtight container. Reheat in the oven or microwave.

Do I have to peel the zucchini?

Nope! The peel is tender and adds a nice fleck of color.

Can I make these gluten-free?

Yes, just use a 1:1 gluten-free flour blend. They bake up beautifully!

See You in the Kitchen

I hope you try these crispy parmesan zucchini muffins soon! They’re one of my favorite ways to use up garden zucchini and always a hit with guests. Let me know how they turn out and if you added your own twist!

Happy Cooking!

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