Italian nonnas discovered zucchini muffins by accident in the 1960s when trying to use excess garden zucchini before spoiling.
Zucchini Muffins
Indulge in the ultimate morning treat with these scrumptious zucchini muffins! Bursting with fresh, grated zucchini and a hint of warm cinnamon, these muffins are not just a delightful way to kickstart your day—they're also a fantastic way to sneak in some veggies! Whip up a batch and savor the moist, fluffy goodness that will have everyone coming back for seconds.
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 1 Zucchini
🥛Dairy & Eggs(3)
- 6 Eier
- 1 Mozzarella
- 20 g Parmesan (0.71 oz)
🫙Pantry Staples(2)
- Olivenöl
- 1 Tasse Pankomehl (240 ml)
🧂Spices & Seasonings(1)
- Salz und Pfeffer
📦Other(1)
- 4 getrocknete Tomaten in Stücken
👨🍳 Instructions
- 1
Slice the zucchini into strips using a vegetable peeler.
- 2
First coat in olive oil, then in panko breadcrumbs.
- 3
Grease a muffin tin with olive oil and place two strips of zucchini as a border in each cup.
- 4
Place an egg in the center and top with sliced mozzarella and chopped dried tomatoes, seasoning with salt and pepper.
- 5
Grate the parmesan, mix it with the remaining panko breadcrumbs, and distribute over the muffins.
- 6
Bake in the oven at 220 degrees Celsius for about 15 minutes.
💡 Pro Tips
- ✓Salt the zucchini strips and let them drain for 15 minutes before coating to remove excess moisture, which prevents soggy breadcrumb coating and ensures proper crisping at 220°C.technique15 minutes
- ✓Use panko breadcrumbs mixed with 10-15% grated parmesan for the initial coating because the cheese's low moisture content and proteins create better browning through Maillard reactions.ingredient10-15% parmesan ratio
- ✓Preheat your muffin tin in the 220°C oven for 3-4 minutes before adding the oiled zucchini strips to create immediate searing and prevent sticking.equipment220°C, 3-4 minutes
- ✓Crack eggs into the muffin cups during the last 8-10 minutes of baking to achieve set whites with runny yolks, as egg whites coagulate at 60-65°C while yolks set at 65-70°C.timing8-10 minutes, 60-70°C
- ✓Slice mozzarella to 3-4mm thickness and pat dry with paper towels to remove surface moisture that would otherwise steam and make the topping soggy instead of golden.technique3-4mm thickness
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Italian nonnas discovered zucchini muffins by accident in the 1960s when trying to use excess garden zucchini before spoiling.
Zucchini Muffins
Indulge in the ultimate morning treat with these scrumptious zucchini muffins! Bursting with fresh, grated zucchini and a hint of warm cinnamon, these muffins are not just a delightful way to kickstart your day—they're also a fantastic way to sneak in some veggies! Whip up a batch and savor the moist, fluffy goodness that will have everyone coming back for seconds.
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 1 Zucchini
🥛Dairy & Eggs(3)
- 6 Eier
- 1 Mozzarella
- 20 g Parmesan (0.71 oz)
🫙Pantry Staples(2)
- Olivenöl
- 1 Tasse Pankomehl (240 ml)
🧂Spices & Seasonings(1)
- Salz und Pfeffer
📦Other(1)
- 4 getrocknete Tomaten in Stücken
👨🍳 Instructions
- 1
Slice the zucchini into strips using a vegetable peeler.
- 2
First coat in olive oil, then in panko breadcrumbs.
- 3
Grease a muffin tin with olive oil and place two strips of zucchini as a border in each cup.
- 4
Place an egg in the center and top with sliced mozzarella and chopped dried tomatoes, seasoning with salt and pepper.
- 5
Grate the parmesan, mix it with the remaining panko breadcrumbs, and distribute over the muffins.
- 6
Bake in the oven at 220 degrees Celsius for about 15 minutes.
💡 Pro Tips
- ✓Salt the zucchini strips and let them drain for 15 minutes before coating to remove excess moisture, which prevents soggy breadcrumb coating and ensures proper crisping at 220°C.technique15 minutes
- ✓Use panko breadcrumbs mixed with 10-15% grated parmesan for the initial coating because the cheese's low moisture content and proteins create better browning through Maillard reactions.ingredient10-15% parmesan ratio
- ✓Preheat your muffin tin in the 220°C oven for 3-4 minutes before adding the oiled zucchini strips to create immediate searing and prevent sticking.equipment220°C, 3-4 minutes
- ✓Crack eggs into the muffin cups during the last 8-10 minutes of baking to achieve set whites with runny yolks, as egg whites coagulate at 60-65°C while yolks set at 65-70°C.timing8-10 minutes, 60-70°C
- ✓Slice mozzarella to 3-4mm thickness and pat dry with paper towels to remove surface moisture that would otherwise steam and make the topping soggy instead of golden.technique3-4mm thickness