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Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins You'll Crave

These Crispy Parmesan Zucchini Potato Muffins deliver crunch and extra veggies, making them a guilt-free snack or side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Mixture
  • 1 cup Zucchini, grated
  • 1 cup Potato, grated Sweet potato can be substituted
  • 1 cup Parmesan Cheese, grated Can swap for cheddar or non-dairy cheese
  • 1 cup All-Purpose Flour Gluten-free option available
  • 2 Eggs Or use a flax egg for vegan
For the Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste

Equipment

  • Muffin tin
  • mixing bowl
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
  2. In a large mixing bowl, combine the grated zucchini and potato, squeeze out excess moisture.
  3. Add eggs, flour, Parmesan, and spices to the mixture and gently fold until combined.
  4. Fill each muffin cup about three-quarters full with the mixture.
  5. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  6. Let cool in the tin for 5 minutes before transferring to a rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 100mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For longer storage, freeze for up to 2 months.

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