Crispy Parmesan Zucchini Muffins (Print Version)
Golden, crispy veggie muffins with zucchini, potatoes, and Parmesan. Perfect for a flavorful snack or side.
# Ingredients:
Vegetables
01 -
1 medium zucchini, grated and excess moisture squeezed out
02 -
1 medium potato, peeled and grated
03 -
1/4 cup chopped green onions (optional)
Dairy
04 -
1 cup grated Parmesan cheese
Dry Ingredients
05 -
1/2 cup all-purpose flour
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon paprika
Eggs
11 -
2 large eggs
Others
12 -
Cooking spray or olive oil for greasing the muffin tin
# Instructions:
01 -
Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin with cooking spray or olive oil.
02 -
Grate zucchini and potato. Wrap in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crisp texture.
03 -
In a large bowl, combine grated vegetables, Parmesan cheese, all-purpose flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until fully incorporated.
04 -
Spoon batter into prepared muffin cups, filling approximately three-quarters full. Gently press tops down with the back of a spoon.
05 -
Bake for 20 to 25 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
06 -
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
# Notes:
01 -
Removing excess moisture from the zucchini and potatoes is crucial for achieving a crispy exterior.
02 -
For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend.
03 -
Muffins store well in the refrigerator or freezer, making them ideal for meal prep.
04 -
Optional additions include grated carrot, sweet potato, or fresh herbs such as parsley, dill, or basil.