Hey there, fellow food lovers! Nyla here, from Grill Drip, ready to share another recipe that’s about to become your new comfort food obsession. I’m talking about Parmesan Zucchini Muffins, and trust me, they’re not your average muffins. These savory delights are packed with flavor and are the perfect way to turn any meal into something truly special.

I’m always on a quest to make even the most classic dishes a little more exciting. That’s how these Parmesan Zucchini Muffins came to be. Inspired by my love for all things cheesy and my desire to sneak more veggies into my meals, I decided to get creative. What emerged from my kitchen was a bold flavor winner that I couldn’t wait to share!

These Parmesan Zucchini Muffins are more than just a snack; they’re a savory experience. Get ready to create some delicious magic! I’m so excited to share this recipe with you. Let’s dive in!

INGREDIENTS You Need

This Parmesan Zucchini Muffins ingredient list is all about bold flavors that work together! You can grab everything you need during your normal shopping trip.

Here’s what you’ll need:

2 cups all-purpose flour: This forms the base of our muffins. If you’re looking for a slightly healthier twist, feel free to swap in half whole wheat flour.
1 tbsp baking powder: This is what gives our muffins that light, fluffy texture.
1/2 tsp baking soda: Helps with the rise and gives a nice golden color.
1/2 tsp salt: Balances the flavors and brings out the best in the other ingredients.
1/4 tsp black pepper: Adds a little warmth and spice.
1 cup shredded zucchini: Make sure to squeeze out any excess moisture!
1/2 cup grated Parmesan cheese: This Parmesan Zucchini Muffins gets its amazing taste from the nutty, salty goodness of Parmesan!
1/4 cup olive oil: Adds moisture and richness.
2 large eggs: Binds everything together.
1 cup buttermilk: Makes the muffins extra tender and moist. If you don’t have buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.

No worries if you don’t have buttermilk – I use milk with a little vinegar all the time in my Parmesan Zucchini Muffins. I love adding extra Parmesan to my Parmesan Zucchini Muffins for that extra cheesy kick. I keep any leftover zucchini wrapped in paper towels in the fridge to keep it fresh for up to a week!

Let’s Make Some!

This is my favorite part of making Parmesan Zucchini Muffins – watch the delicious magic happen!

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Getting this ready ahead of time is key.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. This ensures everything is evenly distributed for the perfect rise and flavor.
Add the shredded zucchini and Parmesan cheese to the dry ingredients. Toss to coat the zucchini and cheese in the flour mixture. This helps prevent the zucchini from sinking to the bottom of the muffins.
In a separate bowl, whisk together the olive oil, eggs, and buttermilk. Make sure everything is well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix! A few lumps are okay.
Fill each muffin cup about 2/3 full. Evenly distribute the batter among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this Parmesan Zucchini Muffins usually takes about 22 minutes, but ovens vary. While your Parmesan Zucchini Muffins are doing its thing, get ready for some amazing aromas!
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating them warm, that is!

Don’t worry if your Parmesan Zucchini Muffins looks a little uneven at first; they’ll even out as they bake. Remember, happy accidents are part of the fun! This is where the magic starts happening! Your Parmesan Zucchini Muffins should smell absolutely incredible right now.

How to Serve Up This!

People literally do happy dances when this Parmesan Zucchini Muffins hits the table with a drizzle of pesto! I love to serve these Parmesan Zucchini Muffins warm, straight from the oven. The warmth enhances the cheesy flavor and makes them extra comforting.

Here are some of my favorite ways to enjoy them:

With a dollop of ricotta cheese: The creamy ricotta is a perfect contrast to the savory muffins.
Alongside a bowl of tomato soup: A classic pairing that never fails.
As a side dish to grilled chicken or fish: Adds a flavorful and satisfying element to your meal.
Cut in half and used as a sandwich bun: Adds a fun twist to your usual sandwich.
For a quick breakfast on the go: These muffins are perfect for busy mornings.

This Parmesan Zucchini Muffins is perfect for those weeknight dinners that need to be special! If you’re feeling extra fancy, try sprinkling some extra Parmesan cheese on top before baking for a crispy, cheesy crust. For a fusion variation, I sometimes add a pinch of red pepper flakes for a little heat or sun-dried tomatoes for an Italian twist. I also love serving these at potlucks – they’re always a hit!

Got leftovers? No problem! These muffins are fantastic the next day, warmed up in the microwave or oven. You can even crumble them over a salad for a burst of flavor and texture. This Parmesan Zucchini Muffins reminds me of another bold flavor favorite, egg muffins with spinach and feta! They are also great on the go.

FAQs:

Here are some common questions I get about making Parmesan Zucchini Muffins, answered with all my enthusiasm and kitchen wisdom!

Q: Will kitchen newbies succeed with this Parmesan Zucchini Muffins?

A: Absolutely! This recipe is super straightforward. Just follow the steps, and you’ll be enjoying delicious muffins in no time. I have faith in you!

Q: What if I mess up my Parmesan Zucchini Muffins? (Spoiler: it’ll still taste incredible!)

A: Honestly, even if they’re not perfect, they’ll still be delicious. Maybe they’ll be a little dense or a little lopsided, but the flavor will be there. Consider it a happy accident!

Q: How can I prep this Parmesan Zucchini Muffins for busy weeknights?

A: You can shred the zucchini ahead of time and store it in the fridge. You can also mix the dry ingredients together in advance. Then, when you’re ready to bake, just combine the wet and dry ingredients and pop them in the oven.

Q: Can I freeze these Parmesan Zucchini Muffins?

A: Yes! Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag. They’ll keep for up to 2 months. Thaw them in the fridge or at room temperature before reheating.

Q: Can I make this recipe gluten-free?

A: Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture.

Q: What other vegetables can I add to these muffins?

A: Feel free to get creative! Grated carrots, bell peppers, or spinach would all be delicious additions. Just make sure to adjust the amount of zucchini accordingly.

Q: Can I add some meat to these muffins?

A: Yes! Cooked and crumbled bacon or sausage would be a great addition. About 1/2 cup should do the trick.

Q: My muffins are too dry. What did I do wrong?

A: Overmixing the batter can lead to dry muffins. Be sure to mix the wet and dry ingredients until just combined. Also, make sure you’re not overbaking them.

I’ve experimented with so many variations of these Parmesan Zucchini Muffins, and each one has been a delicious adventure. Don’t be afraid to get creative and experiment with different flavors and ingredients! This recipe reminds me of savory zucchini muffins I recently saw!

CONCLUSION:

These Parmesan Zucchini Muffins bring me so much joy because they’re a delicious way to sneak in some veggies and they’re so versatile. Plus, the cheesy, savory flavor is just irresistible! If you’re loving this comfort food twist, you’ll go crazy for my chicken parmesan grilled cheese!

My Parmesan Zucchini Muffins Flavor Secrets:

Don’t skip squeezing the zucchini: Excess moisture will make your muffins soggy.
Use good quality Parmesan cheese: The flavor makes a big difference!
Don’t overmix: Overmixing leads to tough muffins.

Here are a few Parmesan Zucchini Muffins variations I’ve tested:

Spicy: Add a pinch of red pepper flakes to the batter. Perfect for game nights!
Italian: Add sun-dried tomatoes and a sprinkle of Italian seasoning. Great for a sophisticated brunch!
Cheesy overload: Use a mix of Parmesan, cheddar, and Gruyere cheese. Ideal for any cheese lover!

Trust your taste buds and don’t be afraid to get creative in the kitchen! I’m so excited for you to try this recipe and create your own delicious variations. For more weeknight winners that don’t sacrifice on taste, check out the 30 Minute Cheesy Zucchini Muffins I came across. You won’t be disappointed!

I hope you love these Parmesan Zucchini Muffins as much as I do! Happy baking, and remember to always add a little extra love (and cheese!) to your cooking!

Parmesan Zucchini Muffins

Print Recipe

These savory Parmesan Zucchini Muffins are moist, flavorful, and perfect for breakfast, brunch, or a light lunch. They’re packed with zucchini and cheese for a delicious and healthy treat.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Snack
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 cup shredded zucchini, excess moisture squeezed out
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh chives (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
In a separate bowl, whisk together the egg, milk, and vegetable oil.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded zucchini, Parmesan cheese, and chives (if using).
Fill each muffin cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a dollop of cream cheese or a drizzle of olive oil for an extra touch of flavor.