Total Time: 40 minutes
Yield: 12 muffins
Diet: Vegetarian
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
- 1 medium zucchini, grated and moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray or olive oil (for greasing muffin tin)
Instructions
- 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. - 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 & Tips
- Squeeze well: Removing as much water as possible from the zucchini and potato ensures crisp edges.
- Flavor Boost: Add chopped fresh herbs like dill, parsley, or chives for extra flavor.
- Add-ins: Grated carrots, sweet potato, or even corn can be mixed in for variety.
- Gluten-Free Option: Use almond flour or a gluten-free blend instead of all-purpose flour.
Nutrition (per muffin)
- Calories: 100
- Protein: 6g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 0.5g
- Fat: 4g (2g saturated, 2g unsaturated)
- Cholesterol: 50mg
- Sodium: 180mg
Crispy Parmesan Zucchini Potato Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
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
-
1 medium zucchini, grated and moisture squeezed out
-
1 medium potato, peeled and grated
-
1 cup grated Parmesan cheese
-
1/2 cup all-purpose flour
-
2 large eggs
-
1/4 cup green onions, chopped (optional)
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 teaspoon paprika
-
Cooking spray or olive oil (for greasing muffin tin)
Instructions
-
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.
-
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
-
Squeeze well: Removing as much water as possible from the zucchini and potato ensures crisp edges.
-
Flavor Boost: Add chopped fresh herbs like dill, parsley, or chives for extra flavor.
-
Add-ins: Grated carrots, sweet potato, or even corn can be mixed in for variety.
-
Gluten-Free Option: Use almond flour or a gluten-free blend instead of all-purpose flour.