Parmesan Zucchini Potato Muffins Recipe

Parmesan Zucchini Potato Muffins Recipe

📝 Ingredients:

• 1 medium zucchini, grated (about 1 cup)

• 1 medium potato, peeled and grated (about 1 cup)

• 1/2 teaspoon salt (for sweating the veggies)

• 2 large eggs

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded cheddar cheese (optional for extra cheesiness)

  

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• 1/2 cup all-purpose flour (or use whole wheat)

• 1 teaspoon baking powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Freshly ground black pepper, to taste

• 2 tablespoons chopped fresh chives or green onions (optional)

• Olive oil or butter for greasing the muffin tin

  

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.

2. Grate zucchini and potato, place in a clean kitchen towel or cheesecloth, and sprinkle with salt. Let sit for 10 minutes to draw out moisture, then squeeze out as much liquid as possible.

3. In a large mixing bowl, whisk the eggs. Stir in the Parmesan, optional cheddar, and chopped chives or green onions if using.

4. Add the grated, squeezed veggies, then mix in the flour, baking powder, garlic powder, onion powder, and pepper. Stir until combined. The batter should be thick but spoonable.

5. Divide the mixture evenly among the muffin cups, filling about 3/4 full.

6. Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

   

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7. Let cool in the pan for a few minutes, then remove to a wire rack.

🍽️ Serving Ideas:

• Serve warm with sour cream, Greek yogurt, or a dollop of pesto.

• Great for lunchboxes, picnics, or as a side with soups and salads.