Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins are savory, tender, and packed with flavor. Combining shredded zucchini, grated potatoes, and Parmesan cheese, these muffins are lightly crispy on the outside and soft inside. Perfect for breakfast, brunch, or as a side dish, they’re a wholesome and delicious way to enjoy vegetables.

Why You’ll Love These Muffins

Savory, cheesy, and flavorful
Crispy outside, tender inside
Easy to make in a muffin tin
Great for meal prep or snacks
Gluten-free or vegetarian-friendly (with minor adjustments)

Ingredients

1 medium zucchini, grated
1 medium potato, grated
½ cup grated Parmesan cheese
2 large eggs
¼ cup all-purpose flour (or almond flour for gluten-free)
2 cloves garlic, minced
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (for greasing muffin tin)

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line with parchment muffin cups.

2. Prepare Vegetables

Grate zucchini and potato. Place zucchini in a clean towel and squeeze out excess moisture. This prevents soggy muffins.

3. Mix Ingredients

In a large bowl, combine zucchini, potato, Parmesan, garlic, eggs, flour, baking powder, salt, and pepper. Mix until fully incorporated.

4. Fill Muffin Tin

Spoon mixture into prepared muffin tin, filling each cup about ¾ full. Press down slightly to ensure even baking.

5. Bake

Bake for 20–25 minutes, or until golden brown and firm to the touch. Optional: broil for 1–2 minutes for extra crispiness on top.

6. Serve

Let muffins cool slightly before removing from tin. Serve warm as a snack, side dish, or breakfast treat.

Tips for Perfect Zucchini Potato Muffins

Squeeze moisture out of zucchini to keep muffins crispy
Use a fine grater for zucchini and potato for even texture
Don’t overfill muffin cups—muffins rise slightly during baking
Add herbs like parsley, thyme, or chives for extra flavor

Variations

Cheesy Herb Muffins: Add shredded cheddar and chopped fresh herbs
Spicy Muffins: Add red pepper flakes or chopped jalapeño
Gluten-Free: Use almond or oat flour instead of all-purpose flour
Mini Muffins: Make bite-sized versions for appetizers or snacks

Storage

Store in an airtight container in the refrigerator for 3–4 days
Reheat in the oven or toaster oven to maintain crispiness
Can be frozen for up to 2 months; reheat directly from frozen

Serving Suggestions

Serve with sour cream, Greek yogurt, or a creamy dip
Pair with soups or salads for a complete meal
Perfect as finger food for parties or gatherings

Final Thoughts

Crispy Parmesan Zucchini Potato Muffins are a delicious and versatile vegetable-based treat. Crispy on the outside, soft inside, and packed with flavor, these muffins make vegetables irresistible for both kids and adults. Quick to make and easy to customize, they’re a healthy and satisfying addition to any meal.