Crispy Parmesan Zucchini Potato Muffins

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

• 1 medium zucchini, grated and excess 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 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Cooking spray or olive oil (for greasing the muffin tin)

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil.
2. 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!
3. 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.
4. 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.
5. Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. 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

• Don’t skip draining the veggies! The more moisture you remove from the zucchini and potato, the crispier your muffins will turn out.
• Want to mix it up? Try adding grated carrot or sweet potato, or toss in chopped fresh herbs like parsley, dill, or basil.
• Going gluten-free? Swap the all-purpose flour for almond flour or your favorite gluten-free blend.
• Cheese swap: No Parmesan? Sharp cheddar will work, though the crisp factor might be a bit different.
• Make-ahead tip: These muffins store well in the fridge or freezer—perfect for meal prepping!
• EquipmentCheese 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