Description

Crispy Parmesan Zucchini Potato Muffins are an excellent way to incorporate more vegetables into your diet while indulging in a savory treat. These muffins combine the earthiness of zucchini and potatoes with the savory richness of Parmesan, creating a delightful combination of textures with a crispy exterior and soft, cheesy interior.

Ingredients

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

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Instructions

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
Grate the zucchini and potatoes. Place the grated vegetables in a clean kitchen towel and squeeze out the excess moisture.
In a large mixing bowl, combine the flour, Parmesan cheese, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
In another bowl, whisk together the eggs, grated zucchini, grated potatoes, and olive oil until well mixed.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing.
If desired, fold in the chopped parsley for a burst of fresh flavor.
Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
These muffins are best served warm, but can be stored in an airtight container for a few days.

Notes

For a gluten-free option, use oat flour or a gluten-free flour blend instead of all-purpose flour.
Substitute some zucchini with grated carrots for added sweetness.
For more heat, stir in chopped jalapeños or red pepper flakes.
To give these muffins a Mediterranean twist, add sun-dried tomatoes and olives.
These muffins can be frozen for up to 3 months. Reheat in the oven or microwave before serving.

Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 2g
Sodium: 250mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg