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Zucchini Parmesan Muffins

by Adrianne

Zucchini Parmesan Muffins are seriously delicious. Calling all zucchini lovers!! These savoury muffins have your name written all over. Cheesy vegetable muffins are your new best friend! 

Zucchini Parmesan Muffins on a blue plate with a bowl of mustard yoghurt

This recipe is similar to both our Zucchini Slice Muffins, Gluten Free Zucchini Slice and our Zucchini Mini Muffins. For each of these, we have zucchini as the star of the show. Our Zucchini Parmesan Bread is the go to if you want a loaf version! 

Perfect for breakfast, brunch or lunch, these muffins will win hearts and fans.

About zucchini parmesan muffins

Similarly to other zucchini recipes on the blog, we pay the zucchini the love and attention it deserves for this recipe. That is what makes the flavours come together and create a delicious taste sensation.

In my experience the flavours that work best for savoury zucchini are onion, garlic and cheese. All honest flavours that work together.

Add a little salt and pepper, some cheesy muffin batter and we are good to go! 

No zucchinis have been harmed in the making of this recipe, but trust me, they have all been treated to a 3 course dinner!!

Zucchini Parmesan Muffins combine the best of both worlds, garden vegetable zucchini with cheesy muffin mix!

How do you make zucchini parmesan muffins

These zucchini parmesan muffins are easy to whip up! 

For these you will need a texas muffin tin. That is essentially a big muffin tin. If you don’t have one, don’t worry, you can make 12 regular sized ones instead.

I like using the texas muffin pan as it makes them big enough for a meal in one!

We start with simple ingredients. Fresh and basic.

The photo below shows you our zucchini parmesan muffin ingredients. Let’s take a closer look!

  1. zucchini
  2. parmesan cheese
  3. butter
  4. cheese
  5. eggs
  6. milk
  7. self-raising flour
  8. dried onion
  9. garlic powder
  10. salt
  11. pepper

Zucchini parmesan muffin ingredients with text overlay

Medium sized zucchini are much better than large ones as they hold less water. 3 small are fine or 2 medium work well.

If you have double checked to make sure you have all of your ingredients ready for the muffins, then we are ready to get to it!

Step by step to make zucchini parmesan muffins

The photo below shows you the 1st 6 steps we take to season our zucchini.

We want it to be thinly sliced ready to be seasoned to bring out its deliciousness.

Zucchini Parmesan Muffins steps 1 through 6

As you can see these are basic steps and we are taking them to pack flavour into our muffins.

  1. slice zucchini (food processor is easiest)
  2. add dried onion
  3. season with salt
  4. and pepper
  5. add garlic powder
  6. and parmesan cheese (stir all of these to combine)

For me, this ensures that every bite, every mouthful and every crumb of my muffins are going to be tasty. Otherwise known as the bomb diggity of zucchini muffins!

To follow the above steps, we make our muffin batter.

Let’s look at the next photo for these steps.

we essentially:

  • add the flour to a mixing bowl
  • melt the butter
  • pour milk into melted butter
  • add eggs
  • pour butter mix into muffin batter
  • add cheese

Zucchin parmesan muffins steps 7 through 12

Adding the milk before the eggs to the melted butter will ensure that the heat of the butter doesn’t cook your eggs!

Zucchini parmesan muffin method

Right about now, we are looking pretty good. There are just a few more steps to go to ensure that we continue heading in the right direction.

Now comes the steps of combining our muffin batter mix with our seasoned zucchini mix.

These steps are shown in the photo below.

Zucchini Parmesan Muffins stes 13 through 16 with text overlay

As you can see we are:

  • stirring the cheese into the batter
  • ensuring our batter is ready to go
  • adding the seasoned zucchini to the batter
  • stirring to combine

From here, we just need to get our mix into our pans and then things will be cook, cook, cooking!

Tips for making zucchini parmesan muffins

I kid you not, I hate washing muffin pans. It is honestly something I have never been good at.

For this reason, I find myself persisting to find ways to make this process quicker and easier.

I now believe, I have it streamlined woot, woot, so I can share that with you.

It is imperative that you line your muffin pan with greaseproof paper in one form or another.

The photo below shows you how I do this when using my texas muffin pan.

Best method to line muffin pans to reduce clean up time:

  • flatten muffin liners to remove folds
  • scrunch into balls to remove line marks
  • spray muffin pan with cooking oil
  • press liner into muffin holes

I get that on some level it seems crazy to mess with the system that is pre bought muffin liners. But mess with the system we must. I am yet to find the best store bought muffin liner that works with ease for a texas muffin pan.

Most are either too small or stick up too much for my liking. Plus like me, I am sure you don’t have time to sit around with scissors and make your own.

The method above shows you how to save yourself time, but also be able to have 6 semi uniform (exact uniform ain’t my jam) muffins.

The added benefit of course being, you can then throw the muffin pan into the dishwasher and not stand for hrs cleaning each hole when what you really want to do is try your muffins!!

Savoury muffin mix in texas muffin pan

So now there is only 2 more steps to take before these muffins can go into the oven.

We use this process in our Zucchini and Ham Muffins also.

These steps are shown in the photo below.

  1. use 2 spoons to fill each muffin cup
  2. top each muffin with a little parmesan and reserved seasoned zucchini

Gently press the zucchini into the raw muffin batter to ensure it sticks (photo on the right below).

Zucchini parmesan muffin raw batter in tin

Can I freeze zucchini parmesan muffins

Yes you can!! These muffins freeze very well.

After you have made a batch, wait for them to cool, them separate them out and wrap in cling wrap.

They will last in the freezer as long as you allow them to be in there and not your belly!

Freeze these muffins when cool for quick ‘grab and go’ lunches.

Zucchini parmesan muffins questions answered:

About the recipe:

  • this recipe uses a 6 hole texas muffin pan
  • we use 2 medium zucchini
  • seasoning the zucchini ensures maximum flavour for our muffins
  • you can use almond milk instead of regular milk
  • make 12 regular muffins if you don’t have a texas muffin tin
  • top each muffin with reserved zucchini slices and parmesan

Your quick questions answered:

  1. preheat your oven to ensure a quick cook time
  2. use muffin liners and spray these to ‘stick’ them in the pan
  3. these muffins freeze perfectly and reheat very well
  4. add mustard to yoghurt for the mustard yoghurt serving sauce
  5. choose small or medium zucchinis not large ones (too watery)
  6. This is an EASY recipe


Zucchini Parmesan muffins on a blue plate with a bowl of mustard yoghurt

These zucchini parmesan muffins are ideal for meatless mondays as they are vegetarian!!

How to serve zucchini parmesan muffins

For these muffins, I recommend a mustard yoghurt. It is SO easy.

We literally take our djion mustard, add it to our greek yoghurt and stir to combine. This results in a delicious yoghurt which is the perfect way to serve these. 

Top the mustard yoghurt with extra cracked pepper if you wish!

What recipes are similar to zucchini parmesan muffins?

These muffins are absolutely delicious on their own!

Otherwise, you an serve them with a side salad to make them more of a meal.

For further similar breakfast inspired recipes, you might want to check out these recipes:

and of course, not to forget, our traditional:

Each of the above recipes are delicious and are perfect for breakfast, brunch or lunch!  

Zucchini parmesan muffin on a blue plate

Size options for zucchini slice muffins

As I mentioned earlier, you don’t need to run out and purchase a texas muffin pan just to make these muffins.

The recipe will fit either 12 regular or  6 large muffins. You could even make 24 mini muffins should you wish!

Zucchini parmesan muffin pulled in 1/2 with mustard yoghurt and a utensil to serve


Zucchini Parmesan Muffins on a blue plate with mustard yoghurt

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.
4.94 from 15 votes
Print Rate
Course: Breakfast, brunch, Lunch
Cuisine: Australian, International
Keyword: parmesan, savory muffins, zucchini, zucchini muffins,
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday
Please note this recipe was published August 25th 2019, updated 5th January 2020 as I had initially forgotten to add the butter amount needed to the recipe card!

Zucchini recipes

I hope you give this recipe a go. I know you will LOVE it if you do!  Using zucchini for savory recipes is going to become your go to for hassle free veggie sensation.

The muffins smell amazing, taste amazing and look bloody good.

Make sure you slather them with mustard yogurt as it is the best thing since sliced bread.

Meal prep – you’ve got this! 

Adrianne xx

P.S. Yup, you tried them didn’t you and loved them, haha!!

If zucchini recipes are your thing, then here are some more to float your boat:


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Alexandra @ It's Not Complicated Recipes August 26, 2019 - 8:32 am

5 stars
Love zucchini muffins! They are one of my favourite things to make on a Sunday morning 🙂 I will be sure to try your delicious recipe soon, A!

Adrianne August 26, 2019 - 9:00 am

Thanks Alex! Sounds great. I am sure you will enjoy them. Sunday mornings ahhhhh. Cheers 🙂

Sylvie August 26, 2019 - 8:50 am

5 stars
Zucchini and parmesan – talk about a dream combo! What I love the most about this recipe is that you use sliced zucchini and not grated zucchini. So original and delicious!!

Adrianne August 26, 2019 - 9:01 am

Awwwww thanks girl!! Appreciate your positive vibes. Yes, thinly sliced it looks so pretty!!

Kristine January 4, 2020 - 1:30 pm

The recipe doesn’t mention how much melted butter to incorporate

Adrianne January 4, 2020 - 4:08 pm

Hey Kristine!! Thank you for pointing that out. My apologies. You need 60 grams butter. I will update the recipe card. Hope that is the only thing I missed, I usually double, triple check everything so I’m glad you mentioned ot so I could fix. Appreciate it and hope you enjoy the muffins!

Danielle August 26, 2019 - 10:12 am

5 stars
Serving these muffins with a mustard yogurt is a fabulous idea! One of my favorite appetizers actually and definitely a great entertainer to serve – yum!

Adrianne August 26, 2019 - 7:37 pm

Cheers Danielle! Yes, so perfect for parties aren’t they!! Cheers for your feedback.

kim August 26, 2019 - 11:10 am

5 stars
What a fabulous recipe! So easy and tasty! This is one that I’ll be making again and again!

Adrianne August 26, 2019 - 7:38 pm

Cheers Kim, that is great to hear!

Amy | The Cook Report August 26, 2019 - 11:38 am

5 stars
These look amazing, that parmesan flavour is perfect

Cookilicious August 26, 2019 - 7:59 pm

I am going to try this tomorrow. Will let you know how they turned out.

Adrianne August 26, 2019 - 8:30 pm

Sounds great, thanks. Hope you love them!

Krissy Allori August 26, 2019 - 8:12 pm

5 stars
My garden went crazy this year so I need all the zucchini recipes I can make.

Adrianne August 26, 2019 - 8:29 pm

Knock your socks off then Krissy, there are a few here on the blog, haha!

Jess August 26, 2019 - 8:54 pm

5 stars
These are the cutest little muffins I’ve ever seen! Problem with me is that I would devour them all at once! I bet they are phenomenal! YUM!

Adrianne August 27, 2019 - 7:14 pm

Thanks Jess!! Haha yes they can be hard to resist. Good thing they have zucchini I’m them!!

Ashley @ Sweetpea Lifestyle August 26, 2019 - 9:45 pm

5 stars
This is delicious!!! Such a winner with the yogurt mustard sauce!

Adrianne May 9, 2020 - 11:39 pm

Thanks Ashley, appreciate your feedback. Cheers

Heidy L. McCallum August 26, 2019 - 9:45 pm

5 stars
I made these and they were off the chain delish! The entire family went nuts over them! Totally bookmarked to make again! Super easy and super yummy

Adrianne August 28, 2019 - 2:29 am

Great to hear that Heidy! Thanks for your feedback.

Curry Smuggler August 27, 2019 - 10:46 am

Thanks for sharing

Adrianne August 28, 2019 - 2:25 am

You are welcome!

Amy Chung September 2, 2019 - 11:11 pm

5 stars
I tried this for Father’s Day and it was yum! Had a vego friend come over for brekkie and she loved it!

Adrianne September 3, 2019 - 6:29 am

Thanks Amy, that is great to hear!! How good is zucchini, I love it! 🙂

Nancy F June 7, 2020 - 4:01 pm

The recipe says to use Parmesan cheese and grated cheese. Is the second cheese any kind we like, maybe a sharp cheddar?

Adrianne June 7, 2020 - 8:09 pm

Hi Nancy, yes any kind you like normal or sharp cheddar would be perfect. Sorry your message came through overnight, I would have answered earlier if I could. Thanks

Nancy F June 9, 2020 - 5:26 pm

No worries – thanks for the reply!


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