These Crispy Parmesan Zucchini Potato Muffins offer the perfect balance of a golden, crunchy exterior with a soft, tender inside. Bursting with fresh zucchini, potato, and savory Parmesan cheese, these muffins make a deliciously versatile side, a handy snack, or a savory breakfast option. They come together quickly and are a tasty way to sneak extra veggies into any meal.
Ingredients
- 1 medium zucchini, grated and moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup chopped green onions (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- Cooking spray or olive oil (for greasing muffin tin)
Instructions
1. Preheat oven:
Set your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
2. Prep the veggies:
Grate the zucchini and potato, then use a clean towel or cheesecloth to squeeze out as much moisture as possible. This step is key for crispy muffins!
3. Mix the batter:
In a large bowl, combine the grated zucchini and potato with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until all ingredients are evenly mixed.
4. Fill the muffin cups:
Spoon the mixture evenly into the muffin tin, filling each cup about three-quarters full.
5. Bake:
Bake for 20–25 minutes or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
6. Cool and serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tips & Variations
- Remove excess moisture: The drier the veggies, the crispier the muffins. Don’t skip squeezing!
- Veggie variations: Add shredded carrots, sweet potatoes, or fresh herbs like parsley or dill to mix up the flavor.
- Gluten-free swap: Replace all-purpose flour with almond flour or a gluten-free blend for a gluten-friendly version.
Nutrition (per muffin)
- Calories: 100
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 4g (Saturated 2g, Unsaturated 2g)
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
These crispy Parmesan zucchini and potato muffins are a flavorful, easy way to enjoy veggies any time of day. Perfect for batch prep, they’re sure to become a go-to in your kitchen!
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