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A Deliciously Healthy Snack Recipe

A Deliciously Healthy Snack Recipe
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★★★★★

4.8 from 14 reviews

These Crispy Parmesan Zucchini Muffins are a deliciously healthy snack option, combining the fresh taste of zucchini with savory Parmesan and mozzarella cheeses. Perfectly seasoned with garlic and onion powders, these muffins are lightly crispy on the outside with a moist and tender crumb inside. Ideal for a nutritious breakfast, an after-school snack, or a light appetizer, they bring a burst of flavor and texture while being gluten-friendly and easy to prepare.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, grated

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs (for topping)

Cheeses

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese

Wet Ingredients

  • 2 large eggs
  • 1/4 cup milk (or a non-dairy alternative)
  • 1/4 cup olive oil

Optional

  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the zucchinis: Wash the zucchinis thoroughly under cold water. Grate them using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent soggy muffins.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk them together until well incorporated.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs until frothy. Add the milk and olive oil, mixing until thoroughly combined. If using, stir in the chopped fresh parsley for added flavor and color.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix to maintain a light texture in the muffins.
  5. Add zucchini and cheese: Fold in the grated zucchini, Parmesan cheese, and mozzarella cheese until just combined, ensuring even distribution throughout the batter.
  6. Prepare to bake: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners for easy removal.
  7. Fill muffin cups: Spoon the batter into each muffin cup, filling about three-quarters full. Sprinkle breadcrumbs evenly on top of each muffin to add a crispy topping.
  8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  9. Cool the muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and prevents breakage.
  10. Serve: Enjoy the muffins warm or at room temperature. They are delicious on their own or served with a dollop of sour cream or yogurt.

Notes

  • Be sure to squeeze out as much water as possible from the grated zucchini to avoid soggy muffins.
  • You can substitute milk with any non-dairy alternative such as almond or oat milk to make it dairy-free.
  • Adding fresh parsley is optional but adds a nice fresh flavor and color contrast.
  • To keep the muffins gluten-free, replace all-purpose flour and breadcrumbs with gluten-free alternatives.
  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
  • These muffins can be served warm or cold and make a great portable snack.

Nutrition

Keywords: zucchini muffins, Parmesan zucchini muffins, healthy snack, savory muffins, zucchini recipes, gluten-free option, easy snack recipes, baked zucchini

Find it online: https://zarameals.com/a-deliciously-healthy-snack-recipe/