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Crispy Parmesan Zucchini Potato Muffins

Delightfully crispy on the outside and tender on the inside, these savory muffins combine fresh zucchini and potato with Parmesan for a wholesome treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini, grated Brings moisture and a fresh taste.
  • 1 large potato, peeled and grated Provides heartiness and a fluffy texture.
  • 1 cup all-purpose flour Creates a light, fluffy base.
  • 1/2 cup grated Parmesan cheese Introduces a crispy layer on top.
  • 1/4 cup milk Adds creaminess.
  • 2 large eggs Binds the ingredients together.
  • 1/4 cup olive oil Infuses a fruity essence.
  • 1 tsp garlic powder Brightens the flavor.
  • 1/2 tsp onion powder Adds depth.
  • 1/2 tsp baking powder Ensures fluffiness.
  • to taste salt and pepper Enhances natural flavors.
  • 1/4 cup breadcrumbs For extra crunch.
  • optional fresh herbs like parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  2. Grate the zucchini and potato using a box grater or food processor. Squeeze out the excess moisture.
  3. In a large bowl, whisk together the eggs, milk, and olive oil until well combined.
  4. Add the grated zucchini, grated potato, flour, Parmesan cheese, garlic powder, onion powder, baking powder, and a sprinkle of salt and pepper. Stir gently.
  5. Fill each muffin cup about 3/4 full with the mixture. Sprinkle breadcrumbs on top.
Baking
  1. Place in the preheated oven and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  2. Remove from the oven and let cool for a few minutes. Garnish with fresh herbs if desired.

Notes

Squeeze out as much moisture from the zucchini and potato to avoid sogginess. Customize flavors with additional spices or herbs.