Description
Crispy on the outside, tender on the inside — these Zucchini Potato Muffins are a savory, cheesy snack, side dish, or breakfast packed with vegetables and flavor. They’re quick to prepare, family-friendly, and a great way to sneak in more greens.
Ingredients
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1 medium zucchini, grated and moisture squeezed out
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1 medium potato, peeled and grated
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1 cup grated Parmesan cheese
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1/2 cup all-purpose flour
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2 large eggs
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1/4 cup green onions, chopped (optional)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon paprika
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Cooking spray or olive oil (for greasing muffin tin)
Instructions
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Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil. -
Prepare Vegetables
Grate the zucchini and potato, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. -
Mix the Batter
In a large bowl, combine the grated vegetables, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until fully combined. -
Fill Muffin Tin
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. -
Bake
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Cool and Serve
Let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
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Squeeze well: Removing as much water as possible from the zucchini and potato ensures crisp edges.
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Flavor Boost: Add chopped fresh herbs like dill, parsley, or chives for extra flavor.
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Add-ins: Grated carrots, sweet potato, or even corn can be mixed in for variety.
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Gluten-Free Option: Use almond flour or a gluten-free blend instead of all-purpose flour.