Tasty Veggie Parmesan Zucchini Muffins: Soft, Savory, and Delicious
Looking for a healthy, savory muffin that’s full of flavor? These Tasty Veggie Parmesan Zucchini Muffins are soft, moist, and packed with fresh vegetables and Parmesan cheese. Perfect for breakfast, brunch, or a snack, these muffins are a clever way to sneak in extra veggies without sacrificing taste. They’re naturally light but full of savory goodness — ideal for both kids and adults!
Why You’ll Love This Recipe
- Moist and fluffy: Zucchini keeps these muffins soft without being greasy.
- Packed with veggies: A delicious way to get extra nutrients into your day.
- Savory and cheesy: Parmesan adds a perfect savory kick.
- Make-ahead friendly: Bake ahead for busy mornings or grab-and-go snacks.
- Kid-approved: Sneaks veggies into muffins that everyone will love.
Tasty Veggie Parmesan Zucchini Muffins
Soft, savory zucchini muffins 🥒🧀 loaded with fresh vegetables and parmesan cheese. Perfect for breakfast, snack time, or lunchboxes!
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- In a separate bowl, beat eggs with olive oil and milk. Stir in grated zucchini, parmesan cheese, and dried herbs.
- Fold the wet ingredients into the dry until just combined. Avoid overmixing to keep muffins tender.
- Spoon batter evenly into prepared muffin tin. Bake 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Perfect for a savory breakfast or a healthy snack 🥒🧀. Save this recipe on Pinterest for easy meal prep ideas! 📌
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed of excess water)
- 2 large eggs
- 1/4 cup olive oil
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup milk
- 2 tablespoons fresh chopped herbs (basil, parsley, or chives)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Prepare dry ingredients: In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and Parmesan cheese.
- Prepare zucchini: Shred the zucchini and squeeze out excess moisture using a clean kitchen towel. This ensures your muffins aren’t too wet.
- Mix wet ingredients: In another bowl, whisk eggs, olive oil, Greek yogurt, milk, and fresh herbs until smooth.
- Combine wet and dry ingredients: Add zucchini to the wet mixture, then gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix — muffins stay fluffy when the batter is slightly lumpy.
- Fill muffin tin: Spoon the batter into the prepared muffin cups, filling about 3/4 full.
- Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and enjoy: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Success
- Squeeze zucchini thoroughly: Too much moisture can make muffins dense.
- Use fresh herbs: They elevate flavor far beyond dried herbs.
- Don’t overmix: Overmixing develops gluten and makes muffins tough.
- Optional add-ins: Chopped spinach, grated carrot, or sun-dried tomatoes work beautifully.
- Cheese variety: Try sharp cheddar or Gruyère for a different twist.
Serving Suggestions
- Serve warm for breakfast with scrambled eggs or a side salad.
- Pack as a savory snack for lunchboxes or picnics.
- Enjoy as a light brunch option alongside fresh fruit.
- Drizzle with a touch of olive oil or a dollop of Greek yogurt for extra richness.
Make-Ahead and Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven.
- Reheat: Warm in the microwave for 20–30 seconds for a fresh-baked taste.
Why This Recipe Works
These muffins are a hit because they balance moisture, flavor, and nutrition effortlessly. Zucchini keeps them tender, Parmesan adds savory depth, and fresh herbs make every bite bright and flavorful. They’re simple enough for beginners but delicious enough to impress anyone at your brunch table.
Whether you’re looking for a healthy breakfast, a savory snack, or a make-ahead brunch option, these zucchini Parmesan muffins deliver flavor, texture, and versatility in every bite.
