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Zucchini Parmesan Muffins on a blue plate with mustard yoghurt
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4.94 from 15 votes

Zucchini Parmesan Muffins

Zucchini Parmesan Muffins are hot, fresh and taste delicious. The zucchini is seasoned well to ensure a delicious cheesy taste, serve them fresh from the oven with mustard yoghurt.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, brunch, Lunch
Cuisine: Australian, International
Keyword: parmesan, savory muffins, zucchini, zucchini muffins,
Servings: 6
Calories: 285kcal
Author: Adrianne


  • Texas Muffin Pan
  • Food processor


Zucchini Parmesan Muffins

  • 2 medium zucchini
  • 3/4 cup parmesan cheese
  • 1/3 cup grated cheese
  • 1 tsp garlic powder
  • 1 tbs dried onion
  • 60 grams butter
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups self raising flour
  • 1/2 cup milk
  • 3 eggs free range

Mustard Yoghurt

  • 1/3 cup greek yoghurt
  • 2 tsp djion mustard
  • 1/2 tsp cracked pepper


Zucchini Parmesan Muffins

  • Preheat oven to 200°c/400°F, gas 6
  • Slice your zucchini into thin pieces and transfer to a bowl Note 3
  • Season the zucchini with dried onion, salt, pepper, garlic powder and parmesan cheese, stir to combine
  • Add flour to a medium sized mixing bowl, melt butter in a heatproof jug, pour in milk, followed by eggs, then lightly whisk to combine. Note 4
  • Add cheese to your flour mix and stir to combine
  • Tip almost all of your seasoned zucchini into your mixing bowl with the flour, saving only enough to top each of your 6 muffins with a little parmesan and few zucchini slices for each Stir to combine
  • Spray a muffin pan with cooking oil, push muffin liners into pan so they are flush with the tin
  • Use 2 spoons to scoop the zucchini muffin batter into each of the muffin holes, repeat for all 6
  • Top each muffin with the left over zucchini parmesan
  • Bake for 30 minutes Note 4
  • Serve with mustard yoghurt

Mustard Yoghurt

  • Combine yoghurt and mustard in a small bowl and stir to combine
  • Top with a little cracked pepper



  • Note 1 if you don't have a Texas Muffin Pan (6 hole large muffin pan), don't worry. You can make these in a 12 hole regular muffin pan. They won't be as big, but otherwise they will be exactly the same. No need to buy a special tin just for these. I like the texas size muffins as 1 is a meal in one for me. 
  • Note 2 go for small (3) or medium (2) zucchini as opposed to large ones. They hold a lot of water but the medium ones have less water than the large ones. 
  • Note 3 use either your 'slice' blade on your food processor or a mandolin. Both will do the trick. The focus is thin slices. Not thick like you would use in a stir-fry. 
  • Note 4 when the butter is melted, it will be hot, I add the milk followed by the egg to ensure I am not cooking any of the egg in the hot melted butter. Adding the milk 1st tends to reduce the heat in the butter quickly. 
  • Note 5 after 30 mins, insert a skewer into one of the muffins. If it comes out clean, they are ready. If there is any wet mix on the skewer cook for another 5 mins and then test again. 


Calories: 285kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 673mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 12mg | Calcium: 247mg | Iron: 1mg