Description
These Crispy Parmesan Zucchini Potato Muffins are your new go-to for a wholesome, flavor-packed snack, side, or even a savory breakfast! With golden, crispy edges and a tender, cheesy veggie-filled center, these muffins are both delicious and nutritious. Made with zucchini, potatoes, and Parmesan cheese, they’re quick to whip up, family-friendly, and totally irresistible. A sneaky way to eat more veggies—without compromising on flavor!
Ingredients
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1 medium zucchini, grated and excess 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 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp paprika
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Cooking spray or olive oil (for greasing the muffin tin)
Instructions
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Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
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Prepare the vegetables by grating the zucchini and potato. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This is key to getting that golden crispy texture!
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Mix the batter in a large bowl: combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly mixed.
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Fill the muffin tin by spooning the mixture into the prepared muffin cups. Fill each one about ¾ full and gently press the tops down with the back of your spoon.
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Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool and serve: Let the muffins sit in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
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Don’t skip draining the veggies! The more moisture you remove from the zucchini and potato, the crispier your muffins will turn out.
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Want to mix it up? Try adding grated carrot or sweet potato, or toss in chopped fresh herbs like parsley, dill, or basil.
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Going gluten-free? Swap the all-purpose flour for almond flour or your favorite gluten-free blend.
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Cheese swap: No Parmesan? Sharp cheddar will work, though the crisp factor might be a bit different.
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Make-ahead tip: These muffins store well in the fridge or freezer—perfect for meal prepping!
- Equipment
Cheese grater
Mixing bowls
Muffin tin
Spoon or ice cream scoop
Wire rack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: zucchini potato muffins, crispy veggie muffins, savory zucchini muffins, baked zucchini potato cups, parmesan veggie muffins