Parmesan Zucchini Potato Muffins

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Introduction:

These Parmesan Zucchini Potato Muffins are a delicious and wholesome twist on traditional muffins. Packed with grated zucchini, potato, and Parmesan cheese, they’re savory, moist, and perfect for breakfast, lunchboxes, or even as a side dish. Great for sneaking veggies into meals — and they freeze well, too!

Origin:

This recipe draws inspiration from European and Mediterranean cuisines, where zucchini and potatoes are often combined in fritters or casseroles. Muffinizing the mix adds a modern, convenient twist, making it easy to portion and serve.

Ingredients:

Base Ingredients:

  • 1 medium zucchini, grated (about 1 cup, excess moisture squeezed out)
  • 1 medium potato, peeled and grated (about 1 cup, excess moisture squeezed out)
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese (optional for extra richness)
  • 1/4 cup chopped green onions or chives
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • Olive oil or cooking spray (for greasing muffin tin)

Optional Ingredients/Substitutes:

  • Add cooked bacon bits or diced ham for a protein boost
  • Use sweet potato instead of regular potato for a different flavor
  • Stir in fresh herbs like parsley, dill, or basil
  • Replace flour with oat flour or gluten-free blend as needed
  • Add a dash of chili flakes or paprika for heat

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin or line with paper liners.
  2. Grate the zucchini and potato, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
  3. In a large bowl, combine grated vegetables, eggs, Parmesan, optional cheddar, green onions, garlic powder, salt, pepper, flour, and baking powder.
  4. Mix until well combined — the mixture should be thick and scoopable.
  5. Spoon the mixture into the muffin tin, filling each cup about 3/4 full and smoothing the tops.
  6. Bake for 20–25 minutes, or until golden and set in the center.
  7. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool fully or serve warm.

Tips for Success:

  • Drain excess moisture well from the zucchini and potato — this helps the muffins hold together.
  • Use a nonstick muffin tin or liners to prevent sticking.
  • Don’t overmix the batter — just stir until ingredients are incorporated.
  • For crispier edges, bake directly in the tin (without liners) and brush each cup with a little oil.

Recommendations:

  • Serve with sour cream, Greek yogurt, or salsa on the side.
  • Pair with soup or salad for a light meal.
  • Great for meal prep — store in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months.
  • Reheat in a toaster oven or microwave.

Nutrition (per muffin, approx.):

  • Calories: 100
  • Fat: 6g
  • Protein: 5g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Net Carbs: 7g
    (Based on recipe yielding 12 muffins and using standard flour and cheese)

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