Crispy Parmesan Zucchini Muffins
Delightful and crispy muffins made with fresh zucchini and parmesan cheese, perfect for snacking or as an appetizer.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium zucchini, grated
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: nutritional yeast for dairy-free option
Instructions
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
- Combine grated zucchini with flour, baking powder, baking soda, salt, and pepper in a large bowl.
- Squeeze out excess moisture from the zucchini to ensure perfect texture.
- Add eggs and grated Parmesan cheese to the mixture, stirring until you achieve a thick batter.
- Spoon the mixture into the prepared muffin tins, filling them generously.
- Bake for about 25 minutes, or until the tops are golden and crispy.
Notes
For best results, squeeze out as much moisture from the zucchini as possible and avoid overcrowding the muffin tin.
Find it online: https://www.yacide.com/crispy-parmesan-zucchini-potato-muffins/