Go Back
For the Parmesan Zucchini Potato Muffins, you will need the following: - 1 cup zucchini, grated - 1 cup potato, grated (about 1 medium potato) - 1 cup all-purpose flour - 1 cup grated Parmesan cheese - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a delightful mix of flavors and textures. The zucchini adds moisture, while the potato gives a soft, tender crumb. Parmesan cheese brings a rich, savory taste that makes these muffins stand out. You can enhance your muffins with some optional ingredients: - Fresh herbs, like parsley or chives, for garnish - Different types of cheese, such as cheddar or feta, for a unique twist Using fresh herbs not only adds flavor but also brightens the muffins visually. If you love cheese, feel free to experiment. Each type can change the taste, making your snack exciting and new. For the full recipe, make sure to check out the detailed instructions to guide you through this tasty journey! First, preheat your oven to 375°F (190°C). This helps the muffins bake evenly. Next, prepare your muffin tin. You can use paper liners or grease the cups lightly. This will prevent sticking. Now, let’s grate the zucchini and potato. Use a box grater or food processor. Grate one cup of zucchini and one cup of potato. It’s best to squeeze out extra moisture. This keeps the muffins from being soggy. In a large mixing bowl, combine the grated zucchini and potato. Add the dry ingredients: one cup of all-purpose flour, one cup of grated Parmesan cheese, one teaspoon of baking powder, half a teaspoon of baking soda, and one teaspoon of garlic powder. Don’t forget to season with salt and pepper. Mix everything together until well combined. In a separate bowl, whisk together two large eggs, half a cup of milk, and a quarter cup of olive oil. This creates a smooth wet mixture. Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; overmixing can make the muffins tough. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in your preheated oven for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Once baked, remove them from the oven. Let the muffins cool in the tin for about five minutes. Then transfer them to a wire rack. Finally, garnish with fresh herbs before serving. For the full recipe, check out the details provided earlier. If you want to make these muffins dairy-free, use a plant-based cheese. Many brands offer tasty options. You can also substitute almond milk or oat milk for regular milk. For gluten-free muffins, try using almond flour or a gluten-free all-purpose blend. These options work well and keep the muffins moist and fluffy. To help your muffins rise, make sure your baking powder is fresh. Also, do not overmix the batter. This keeps the texture light and airy. After baking, let the muffins cool in the tin for about five minutes. Then, transfer them to a wire rack to cool completely. This helps maintain their texture and taste. These muffins pair nicely with dips like hummus or yogurt-based sauces. They add flavor and a nice texture contrast. For the best experience, serve the muffins warm. You can heat them in the oven for a few minutes. This brings back their fresh-baked taste. Enjoy your Parmesan Zucchini Potato Muffins as a savory snack! For the full recipe, check back to ensure you don’t miss any steps. {{image_2}} You can make Parmesan zucchini potato muffins even more tasty. Try adding herbs like oregano or thyme. These herbs give a nice twist to the flavor. You might also add spices like paprika or cumin for a kick. Other veggies can shine in this recipe too. Think of sweet corn or chopped bell peppers. They add color and taste. You can even add some shredded carrots for sweetness. Mix and match to find what you like best! For those watching carbs, you can swap out the potatoes. Use cauliflower instead. Grate it just like the zucchini. This keeps the texture while lowering carbs. If you want vegan muffins, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use almond milk instead of regular milk. These swaps keep the muffins moist and delicious. For the full recipe, check out the detailed instructions. To keep your Parmesan zucchini potato muffins fresh, store them in an airtight container. Place them in the fridge if you plan to eat them within a week. This helps maintain their flavor and moisture. If you want to save muffins for later, freezing is a great option. Wrap each muffin tightly in plastic wrap and then place them in a freezer bag. Make sure to label the bag with the date. These can last up to three months in the freezer. When you are ready to enjoy your muffins again, reheating correctly is key. The best method is to use an oven. Preheat the oven to 350°F (175°C) and place the muffins on a baking sheet. Heat for about 10-15 minutes. This way, they warm through without losing moisture. You can also use a microwave for a quick option. Wrap a muffin in a damp paper towel and heat for 20-30 seconds. This helps keep them soft and fluffy. Avoid overheating to prevent dryness. To keep your muffins from sticking, grease the pan well. Use cooking spray or a little olive oil on each cup. You can also line the muffin tin with paper liners. This way, they slide out easily after baking. Yes, you can make these muffins ahead of time. They stay fresh for up to two days at room temperature. For longer storage, keep them in the fridge for up to a week. You can freeze them too. Just wrap each muffin tightly and store in a freezer bag. These muffins go well with many snacks or meals. Pair them with a fresh salad for lunch. You can also serve them with soup for dinner. They are great for breakfast with eggs or yogurt. You can find the full recipe for Parmesan Zucchini Potato Muffins in this article. It includes all the steps to make these tasty treats. In this post, we explored creating delicious Parmesan Zucchini Potato Muffins. We covered ingredients, preparation steps, and baking tips. You learned about variations, storage, and serving ideas, plus common questions. Remember, you can easily customize these muffins to fit your taste. Use different herbs or add veggies for a fun twist. Enjoy the baking process and share your tasty results!

Parmesan Zucchini Potato Muffins

Indulge in the delightful flavor of Parmesan Zucchini Potato Muffins! These savory muffins are packed with grated zucchini, potato, and rich Parmesan cheese, making them the perfect snack or side dish. Easy to prepare in just 40 minutes, they're great for any meal. Click to explore this tasty recipe and learn how to create a batch that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 cup zucchini, grated

1 cup potato, grated (about 1 medium potato)

1 cup all-purpose flour

1 cup grated Parmesan cheese

2 large eggs

1/2 cup milk

1/4 cup olive oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

Salt and pepper to taste

Chopped fresh herbs (such as parsley or chives) for garnish

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the grated zucchini and potato, squeezing out excess moisture with hands or a clean kitchen towel.

      Add the flour, grated Parmesan cheese, baking powder, baking soda, garlic powder, salt, and pepper into the bowl with zucchini and potato. Mix them together until well combined.

        In a separate bowl, whisk together the eggs, milk, and olive oil until smooth.

          Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; it’s okay if there are a few lumps.

            Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.

                  Garnish with chopped fresh herbs before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins