Start by grating the zucchini using a box grater, then place it in a clean kitchen towel to squeeze out excess moisture. This helps keep the muffins from becoming too soggy.
In a large mixing bowl, whisk together the eggs and olive oil until well combined and slightly frothy.
Add the minced garlic, salt, black pepper, and baking powder to the wet mixture, stirring to incorporate.
Fold in the drained zucchini, grated Parmesan, and flour, mixing just until combined. The batter will be somewhat thick but moist.
Preheat your oven to 375°F (190°C) and line a muffin tin with parchment paper or silicone cups to prevent sticking.
Spoon the batter evenly into the muffin cups, filling each about three-quarters full.
Sprinkle a generous bit of grated Parmesan on top of each muffin for that crispy, cheesy crust.
Bake in the preheated oven for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack to cool completely.
Enjoy these crispy, zucchini-packed muffins warm or at room temperature as a satisfying snack or side.
