Why You’ll Love This Recipe

Crispy Parmesan Zucchini Potato Muffins are an excellent way to incorporate more vegetables into your diet while indulging in a savory treat. Here’s why this recipe is bound to become a favorite

Healthy and Nutritious: Packed with zucchini and potatoes, these muffins provide essential vitamins and nutrients while being delicious.
Great for Leftovers: If you have extra zucchini or potatoes, this recipe is a perfect way to use them up.
Amazing Flavor Profile: Parmesan cheese adds a savory richness to the muffins, perfectly complementing the earthiness of the vegetables.
Kid-Friendly: The soft interior and crispy exterior make these muffins a hit with both kids and adults, especially those who are reluctant to eat vegetables.
Versatile: These muffins are a great side dish for any meal or an on-the-go snack.
Simple Preparation: With just a few ingredients and steps, even novice cooks can whip these muffins up quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1 cup all-purpose flour
½ cup grated Parmesan cheese
2 large eggs
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh parsley, chopped (optional)
2 tablespoons olive oil

Directions

Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
Prepare Vegetables
- Grate the zucchini and potatoes. Place the grated vegetables in a clean kitchen towel and squeeze out the excess moisture.
Mix Dry Ingredients
- In a large mixing bowl, combine the flour, Parmesan cheese, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
Combine Wet Ingredients
- In another bowl, whisk together the eggs, grated zucchini, grated potatoes, and olive oil until well mixed.
Combine Mixtures
- Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing.
Add Herbs
- If desired, fold in the chopped parsley for a burst of fresh flavor.
Fill Muffin Tins
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake
- Place the muffin tin in the oven and bake for 20-25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Cool
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy

These muffins are best served warm, but can be stored in an airtight container for a few days.

Servings and timing

Servings: 12 muffins
Preparation Time: 15-20 minutes
Cooking Time: 20-25 minutes
Total Time: 35-45 minutes
Calories per Serving: Approximately 150 kcal

Variations

Gluten-Free Option: Use oat flour or a gluten-free flour blend instead of all-purpose flour.
Protein Boost: Add crumbled bacon or sausage for a savory kick.
Zucchini and Carrot Muffins: Swap some zucchini for grated carrots for added sweetness.
Spicy Muffins: Stir in chopped jalapeños or red pepper flakes for a bit of heat.
Mediterranean Twist: Add sun-dried tomatoes and olives to the batter for a Mediterranean flavor.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the oven or microwave.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes will add a touch of sweetness and a slight variation in texture.

How do I know when the muffins are cooked through?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready.

Can I prepare these muffins ahead of time?

Yes, you can prepare the batter the night before, store it in the fridge, and bake in the morning.

What should I serve these muffins with?

These muffins pair wonderfully with soups, salads, or even as a breakfast side with eggs or avocado.

Are these muffins suitable for meal prep?

Absolutely! These muffins store well in the fridge or freezer, making them a great option for meal prep.

Can I make these muffins without cheese?

Yes, you can leave out the Parmesan if you prefer, or substitute it with a dairy-free cheese alternative.

Can I make these muffins vegan?

Yes, substitute the eggs with flax eggs and use a plant-based cheese if desired.

How can I make these muffins spicier?

Add some finely chopped jalapeños or extra black pepper to the batter for more heat.

What’s the best way to store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for longer storage.

Can I add other vegetables to the muffins?

Yes, feel free to mix in other grated vegetables such as carrots, corn, or bell peppers for added flavor and nutrition.

Conclusion

Crispy Parmesan Zucchini Potato Muffins are a delightful combination of savory flavors and textures. These muffins are not only delicious but also a great way to sneak in some extra veggies, making them a perfect snack or side dish. With their crispy exterior and soft, cheesy inside, they’re sure to please everyone. Serve them with your favorite sides, or enjoy them on their own. This versatile recipe will quickly become a go-to in your kitchen!