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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins are a deliciously savory snack that combines the freshness of zucchini and the fluffiness of russet potatoes, all encased in a cheesy Parmesan crust. Perfect for brunch, quick bites, or cozy dinners, these golden-brown muffins are not just tasty but also a fantastic way to sneak more veggies into your diet. Easy to make and delightful to share, they promise a satisfying crunch with every bite.

  • Total Time: 45 minutes
  • Yield: Approximately 12 muffins 1x

Ingredients

Scale
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup grated russet potato (about 1 medium potato)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. Grate zucchini and potato; squeeze out excess moisture using a clean kitchen towel.
  3. In a bowl, whisk eggs until frothy, then mix in the grated veggies, salt, and pepper.
  4. In another bowl, combine flour and baking powder; stir in half of the Parmesan cheese.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Spoon batter into muffin tin and top with remaining Parmesan.
  7. Bake for 25-30 minutes until golden brown and puffed. Let cool slightly before serving.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (60g)
  • Calories: 110
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: For added flavor, consider mixing in herbs like dill or swapping zucchini for shredded carrots. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.