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Crispy Zucchini Muffins

Crispy Zucchini Muffins
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These incredibly delicious crispy zucchini muffins are a fantastic way to enjoy a savory snack or a light breakfast. Packed with fresh zucchini and a delightful crispy texture, they’re perfect for any time of day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed of excess water
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup chopped fresh parsley or chives (optional)
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil or melted butter

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
  3. Add the squeezed shredded zucchini, shredded cheese (if using), and herbs (if using) to the dry ingredients and toss to coat.
  4. In a separate medium bowl, whisk together the egg, milk, and oil (or melted butter).
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until just combined. Do not overmix; a few lumps are okay.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra crispiness, sprinkle a little parmesan cheese or panko breadcrumbs on top of each muffin before baking.

Find it online: https://seasonedrecipe.com/crispy-zucchini-muffins-recipe/