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Parmesan Zucchini Potato Muffins – Easy Savory Recipe

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Easy Parmesan Zucchini Potato Muffins are savory, cheesy vegetable muffins perfect for breakfast, meal prep, or snacks. Ready in 30 minutes with crispy golden tops and tender centers.

Ingredients

Scale
  • 2medium zucchinis, grated (about2 cups)
  • 2medium potatoes, grated (about1½ cups)
  • 1small onion, finely chopped
  • 2cloves garlic, minced
  • ½ cupall-purpose flour
  • ½ cupgrated Parmesan cheese
  • 2large eggs, lightly beaten
  • 1 teaspoonbaking powder
  • Salt and pepper, to taste
  • ¼ cupvegetable oil
  • Sour cream and chopped chives, for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly.
  2. Grate zucchini and potatoes using large holes of a box grater.
  3. Place grated zucchini in a clean kitchen towel and squeeze out excess liquid (about ½ cup).
  4. In a large bowl, combine squeezed zucchini, grated potatoes, onion, and garlic.
  5. In a separate bowl, whisk together flour, Parmesan cheese, baking powder, salt, and pepper.
  6. Add beaten eggs and oil to the vegetable mixture, then fold in the dry ingredients until just combined.
  7. Divide batter evenly among muffin cups, filling each ¾ full. Sprinkle extra Parmesan on top if desired.
  8. Bake for 20–25 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with sour cream and chives.

Notes

Must squeeze zucchini thoroughly to prevent soggy muffins.
Use freshly grated Parmesan for best results.
For gluten-free version, substitute with almond flour.
Store in airtight container up to 4 days at room temperature or 1 week refrigerated.
Freeze individually wrapped for up to 3 months.
Reheat in microwave for 15–20 seconds or in the oven at 350°F for 5 minutes.

Nutrition

Find it online: https://www.delicetreats.com/parmesan-zucchini-potato-muffins-easy-savory-recipe/