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Close-up of Parmesan Zucchini Muffins, one with a bite taken, showing the texture and ingredients.

Parmesan Zucchini Muffins

These savory muffins are a great way to use up zucchini. They are cheesy and flavorful, perfect for a snack or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, Parmesan cheese, and parsley.
  3. In a separate bowl, whisk together the eggs, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can add a pinch of black pepper to the dry ingredients for extra flavor. These muffins are best served warm.