Golden Parmesan Zucchini-Potato Muffins are savory, cheesy, and perfect for breakfast, brunch, or a snack. These muffins are packed with fresh zucchini, potato, and two kinds of cheese for a deliciously moist bite every time!
Ingredients
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: ~140 per muffin
- 1 medium zucchini, grated
- 1 medium russet potato, peeled and grated
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil
Instructions
- Prep Vegetables: Preheat oven to 400°F (204°C). Grease a 12-cup muffin tin. Place grated zucchini and potato in a clean towel. Squeeze out excess moisture.
- Mix Batter: In a large bowl, whisk eggs. Add zucchini, potato, Parmesan, cheddar, flour, baking powder, salt, pepper, and garlic powder. Mix well.
- Fill Muffin Tin: Divide mixture evenly among muffin cups. Drizzle tops with olive oil.
- Bake: Bake 22–25 minutes, until golden and set. Cool slightly before removing from tin.
Tips & FAQ
- Can I freeze these muffins? Yes! Cool completely, then freeze in an airtight container for up to 2 months.
- Try adding chopped herbs or a pinch of chili flakes for extra flavor.
Pair with our Vibrant Asian Cabbage Slaw for a light lunch.
