Zucchini & Parmesan Muffins

These savory Zucchini & Parmesan Muffins are a delicious option for appetizers or a light snack. Additionally, if you serve them with a side of fresh salad they become a complete meal. I love the contrast between the golden, crispy outer layer and the soft filling of fresh zucchini and rich cheeses. This vegetarian recipe is not only healthy but, above all, easy and quick to prepare.

Savory muffins are my go-to choice whenever I need to prepare a quick starter for my guests or am looking for an alternative snack. For this one-bowl recipe, you can choose the vegetables and cheeses you prefer, depending on what you have in your fridge. Zucchini are great because they have a slightly sweet flavor that perfectly complements the rich Parmesan and Mozzarella. Moreover, the freshly chopped basil adds a pleasant aroma to the mixture making the vegetarian muffins even more appealing.

Every time I prepare these Zucchini & Parmesan Muffins, I find it hard to keep my hands off them when they are fresh out of the oven and still hot. You can store any leftovers in the fridge for 3 to 4 days, in an airtight container or wrapped in plastic wrap. Finally, you can freeze the savory muffins for up to 3 months and allow them to thaw in the fridge or at room temperature before eating.

If you don’t have muffin molds, other small baking trays should work just as well. Small- sized baked goods are better than large savory cakes when you want to prepare something light as a treat before lunch or dinner. Additionally, this vegetarian recipe is suitable for children, both in terms of preparation and taste. If you’re a desperate parent looking for a new way to get your kids to eat vegetables, these Zucchini & Parmesan Muffins are exactly what you need.

Ingredients for vegetarian savory muffins

• Flour: I use all-purpose flour because it helps create a stable yet light structure for the savory muffins. The flour acts as a binding agent, ensuring that the zucchini and cheeses are evenly distributed. Moreover, this ingredient absorbs the moisture released by the vegetables, preventing the mixture from being too soggy.

• Eggs: they act as a binding agent, ensuring the Zucchini & Parmesan Muffins hold their shape. The proteins in the eggs help them rise and maintain a stable texture while baking. Additionally, eggs provide moisture, creating a soft consistency, and help the small savory cakes rise, keeping them light and fluffy.

• Mozzarella: this cheese provides a slightly tangy flavor and a soft texture to the Zucchini & Parmesan Muffins. When baked, Mozzarella melts into the batter, giving them a chewy and moist interior. Finally, it helps bind the other ingredients, contributing to the overall structure and cohesiveness of the muffins.

• Milk: I prefer to use plant-based milk, but regular cow’s milk is also fine, as both add moisture to the batter, making the muffins soft and tender. Milk has a mild, slightly sweet flavor that enhances the overall taste without overpowering the other ingredients.

• Parmesan: grated Parmesan adds a rich and savory flavor to the muffins and contributes to the texture by creating a slightly crumbly consistency. Additionally, Parmesan is naturally salty, which pairs well with the sweetness of the zucchini and mildness of the other cheese.

• Zucchini: this vegetable has a high water content, which keeps the muffins tender and soft. Grated zucchini has a mild and slightly sweet flavor, along with a chunky texture that creates a pleasant contrast with the other softer ingredients. Zucchini are packed with vitamins, fiber and antioxidants, making the vegetarian muffins more nutritious.

• Basil: fresh chopped basil adds an herbal note and slightly peppery flavor to the Zucchini & Parmesan Muffins. Additionally, this ingredient releases a pleasant Mediterranean aroma and its vibrant green color makes these healthy baked treats even more appetizing.

Find the complete recipe with measurements below.

How to prepare soft zucchini muffins

Preheat the oven to 180°C. In a large bowl, lightly beat the eggs with olive oil and milk.

Add the flour, cheeses, and basil to the eggs.

Squeeze the grated zucchini to extract excess water, then add it to the mixture along with salt and pepper. Whisk to combine.

Incorporate the baking powder, then distribute the mixture into the molds for muffins. Bake for 25 minutes, then let them cool down.

My tips for nutritious savory treats

• Before pouring the mixture into the molds, remember to lined them with butter and flour to prevent them from sticking.

• Add some shredded cheese on top of the muffins before baking in the oven.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Zucchini & Parmesan Muffins

Course: Appetizers, Main, SnacksCuisine: vegetarian

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• All-purpose flour 130gr (1 cup)

• Eggs 2

• Shredded mozzarella 50gr (2/3 cup)

• Milk 60ml (1/4 cup)

• Olive Oil 60ml (1/4 cup)

• Grated Parmesan 60gr (0.6 cup)

• Baking powder 2tsp

• Salt

• Pepper

• Grated zucchini 50gr (1/3 cup)

• Basil 3 sprigs

Directions

• Preheat the oven to 180°C.
• In a large bowl, lightly beat the eggs with olive oil and milk.
• Add the flour, cheeses, and basil to the eggs.
• Squeeze the grated zucchini to extract excess water, then add it to the mixture along with salt and pepper. Whisk to combine.
• Incorporate the baking powder, then distribute the mixture into the molds for muffins.
• Bake for 25 minutes, then let them cool down.

Notes

• Before pouring the mixture into the molds, remember to lined them with butter and flour to prevent them from sticking.
• Add some shredded cheese on top of the muffins before baking in the oven.