Print

Crispy Parmesan Zucchini Potato Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful muffins marrying zucchini and potato with crispy edges and cheesy goodness.

Ingredients

Scale
  • 1 cup grated zucchini, excess moisture squeezed out
  • 1 cup grated potato
  • 1/2 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare a muffin tin by greasing or lining it with paper liners.
  3. Combine the grated zucchini, grated potato, and Parmesan cheese in a large bowl.
  4. Mix together flour, baking powder, garlic powder, onion powder, black pepper, and salt in a separate bowl.
  5. Whisk together eggs, milk, and olive oil in another bowl and then pour into the dry ingredients, mixing until just combined.
  6. Add the zucchini-potato mixture to the combined wet and dry ingredients and fold gently until evenly incorporated.
  7. Fill each muffin cup about 3/4 full with the batter.
  8. Bake for 20-25 minutes until tops are golden brown and slightly crispy.
  9. Cool slightly in the tin before transferring to a wire rack.

Notes

Squeeze excess moisture from zucchini and potatoes for crispy muffins.

Nutrition

Find it online: https://yummyfirst.com/crispy-parmesan-zucchini-muffins/