You Ever Just Crave Something Crunchy & Savory?

So, first things first: I swear these crispy parmesan zucchini muffins were not actually planned. Once upon a rainy morning, with a zucchini that was giving me the side-eye from my crisper drawer—honestly, I think produce judges me sometimes—I decided, “what if muffins… but cheese and not sweet?” And, boom, here we are. There was also that time I baked them for a family brunch, and my cousin Gary (who is generally suspicious of anything green) polished off four, muttering something about “veggies finally making sense.” Magic, right? Anyway, once you get the hang of it, these muffins practically fly out of the tin. Plus, there’s something oddly satisfying about sneaking veggies into a cheesy snack. Like, go you.

Why You’ll Totally Love These

I make these when I want to use up summer zucchini, or when I need a little bribe for my nephew’s homework sessions (don’t judge me, it works every time). My family goes crazy for them because they’re kind of like savory cake, but portable. They’re way easier than zucchini fritters—no babysitting a pan. And did I mention: less oil splatter clean-up (which, for anyone who hates kitchen mess, is a win)?

Also, they reheat shockingly well (though, honestly, that’s theoretical because my household devours these so fast I’ve only tested leftovers, like, twice).

What You’ll Need (and Some Cheeky Swaps I’ve Tried)

2 small to medium zucchini, grated – Or courgette, if you’re posh. I sometimes use that sad yellow squash instead. It works, just a tad sweeter.
1 cup (heaping) freshly grated parmesan – My grandmother always insisted on Parmigiano-Reggiano, but let’s be real: Aldi grated parmesan does the trick in a pinch.
2 large eggs
1/2 cup all-purpose flour (plain is fine—I have no flour snobbery here)
1/2 tsp baking powder – I’ve forgotten this before; they come out a bit denser but still edible, if less fluffy.
1/2 tsp black pepper (or more, if you need a bit of zing)
3/4 tsp salt
1 tablespoon chopped fresh parsley – I go for parsley, but chives or even a pinch of dried Italian seasoning works (I’ve done both, out of desperation).
A splosh of olive oil (about 2 tsp, but who’s counting?)
Optional: 1/3 cup shredded cheddar, for when you’re feeling extra, or switch for crumbled feta (tried it; surprisingly good!)

Let’s Do This – How To Make Crispy Parmesan Zucchini Muffins

Prep the zucchini: Grate your zucchini and pop it into a clean tea towel. Squeeze the life out of it; really, just get in there. This is the part where your forearms will question your life choices. If you skip this, expect soggy muffins (I’ve learned the hard way—twice).
Mix the base: In a big bowl, beat eggs with olive oil, salt, pepper, and parsley. No need to be elegant about it. Then fold in your wrung-out zucchini. It’ll look a bit sad and green—don’t freak out; all is well.
Add cheese and dry stuff: Chuck in your parmesan (and cheddar, if using), then sift in flour and baking powder. At this point, I usually sneak a taste—raw egg, I know, but what’s life without a bit of risk?
Stir until just combined. Don’t go wild here—over-mixing makes things tough. If it looks a little lumpy, that’s spot on.
Spoon into a muffin tin. I use a non-stick pan, but if yours is vintage (hi, Mom), line with little squares of parchment or use paper liners—you know your own muffin tray drama.
Bake at 200°C (about 400°F) for 18-22 minutes. They should be golden at the edges and spring back when you poke them (gently, with the respect a cheese muffin deserves).
Cool slightly. But honestly, who waits? They’re best warm, with cheese still stringy. (Don’t burn your tongue—I always do, oops.)

Notes form My Not-So-Perfect Kitchen

Don’t skip the squeeze step! The one time I thought, “eh, it’s probably fine,” I ended up with mushy muffin bottoms (not pleasant!).
If you’re out of fresh herbs, just use dried, but only a teaspoon. Too much dried parsley tastes oddly like hay, in my experience.
Also, if you want them crispier—and why wouldn’t you?—a handful of panko breadcrumbs sprinkled on top halfway through baking is game-changing.

Variations I’ve Actually Tried

With feta + dill: Really fresh flavor; I’d recommend with a cold yogurt dip.
Swapped half the flour for cornmeal once—texture was a bit weird (almost too hearty?), but not bad with spicy chili alongside.
Tried a vegan version where I subbed eggs for flax eggs. Okay, I’ll just say: not my finest hour. Go for it if you’re used to egg-free muffins, but they didn’t get that crispy top I love.

Equipment (But Don’t Panic If You’re Missing Stuff)

Muffin tin – regular size, or minis for bite-size snacks (or a silicone one—makes clean-up easier).
Box grater – but I’ve done it with a food processor’s grater disk when feeling lazy.
A clean tea towel—or, weirdly, a strong paper towel works in a pinch if you double up (just don’t shred it like I did once and get paper in your mix…)
Mixing bowl/spoon—If you’re really desperate, I once made these mixing everything in a big saucepan because all my bowls were in the dishwasher. It worked just fine.

How To Store—Though Good Luck With Leftovers

Pop cooled muffins in an airtight container. They’re good at room temp for about a day (no joke, in my house that’s an eternity), or two in the fridge. You can freeze, though the texture softens a little; warm in the oven to crispen up.

Serving Ideas… Or How I Actually Eat Them

I love these with a dollop of herby yogurt or, sometimes, hot sauce if I’m feeling feisty. My uncle dunks his in tomato soup, which is… a choice, but hey, it’s a free country. Oh! They’re pretty great as a packed lunch with a salad—have you tried Nigella’s rocket and tomato salad? Bit of a gamechanger. Or even as a savoury snack on a cheese board, surprisingly enough.

Things I Learned The Hard Way—Pro Tips

Don’t rush the cooling. I once tried to peel a muffin out of the tin immediately, and, well, it resembled a zucchini explosion. Let them sit 5 minutes first.
If your muffins seem pale, try moving them up a rack for the last couple of minutes. They’ll bronze up beautifully.
Get the good parmesan—cheapest kind gets oily (but in a pinch, you just blot with kitchen paper, shh).

Questions I’ve Actually Been Asked

Can I use frozen zucchini? Technically yes, but you really, really need to squeeze out the liquid. Maybe more than you think. Or your muffins will be more like a zucchini pudding. (Been there.)

Can I make these gluten-free? Sure! Swap flour for a GF blend. Actually, I find they turn out a tiny bit more crumbly, but still tasty. A bit of extra egg helps them hold together too.

Help! My muffins got stuck in the pan? Ugh, I feel you. It’s the worst. Make sure you grease well, or use liners. Worst case, just eat the crispy bits out with a fork—zero shame. Also check these tips on preventing sticking from Serious Eats—super helpful.

Do I have to use parmesan? Nope! Asiago, grana padano, even crumbled goat cheese in a pinch. It just changes the flavor a bit, but really, it’s your kitchen. You do you.

Why are mine soggy? Either too much moisture (see above about squeezing), or maybe swapped too much cheese in. Or maybe the universe just wanted you to make fritters today. Just try again—seriously, I’ve had a few duds before landing on this version.

Bonus digression: Once I made these as a midnight snack, and the scent woke up my roommate, who then took the last two muffins from the cooling rack. So consider doubling the recipe if you’ve got midnight snackers around. Trust me, I’ve learned my lesson the hard way—never underestimate the power of a cheesy baked snack to summon people from thin air.

Crispy Parmesan Zucchini Muffins