Parmesan Zucchini Potato Muffins

If you’re looking for a savory, family-friendly snack that’s both delicious and easy to make, you’re in for a treat. These Parmesan Zucchini Potato Muffins are a unique twist on classic comfort food, blending zucchini’s mild sweetness, the hearty texture of potatoes, and the rich, nutty taste of Parmesan cheese.

I first made these muffins when I was trying to use up some extra zucchini from my garden. What started as a kitchen experiment quickly became a family favorite. These muffins are perfect for breakfast on the go, a side dish for soup, or a quick afternoon snack. Plus, they’re a fantastic way to sneak extra veggies into your diet.

Why You’ll Love These Muffins

• Easy to make – Simple ingredients and quick prep.
• Nutritious – Packed with vegetables, protein, and fiber.
• Kid-approved – A great way to get kids to eat their veggies.
• Versatile – Enjoy them for breakfast, snack time, or as a side dish.
• Make-ahead friendly – Perfect for meal prep and freezing.

Ingredients You’ll Need

For the Muffins:

• 2 medium zucchinis, grated
• 2 medium potatoes, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1 teaspoon baking powder
• Salt and pepper, to taste
• 1/4 cup vegetable oil

Optional Additions & Substitutions:

• Gluten-free version: Use almond flour or gluten-free flour.
• Dairy-free version: Replace Parmesan with nutritional yeast.
• Spicy twist: Add a pinch of cayenne or smoked paprika.

How to Make Parmesan Zucchini Potato Muffins

Step1: Prep the Ingredients

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. Place the grated zucchini and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This prevents soggy muffins.

Step2: Mix the Batter

3. In a large bowl, combine the zucchini, potatoes, onion, garlic, flour, Parmesan, baking powder, eggs, salt, and pepper.
4. Stir in the vegetable oil until the mixture is well combined.

Step3: Fill the Muffin Tin

5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step4: Bake

6. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Let them cool in the pan for a few minutes before transferring to a wire rack.

Step5: Serve and Enjoy

8. Serve warm with sour cream and chopped chives for extra flavor.

Cooking Tips

• Use a food processor to quickly grate zucchini and potatoes.
• For a crispy top, place the muffins under the broiler for 2-3 minutes after baking.
• Silicone muffin liners make removal and cleanup easier.

Serving Suggestions

• Pair with a hearty soup or stew for a complete meal.
• Serve with a fresh salad for a light lunch.
• Enjoy on their own for a quick breakfast or snack.
• Include them in a brunch spread with scrambled eggs and bacon.

Nutritional Information (Per Muffin)

• Calories: 180 kcal
• Carbohydrates: 14g
• Protein: 5g
• Fat: 12g
• Sodium: 200mg
• Fiber: 2g

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap muffins individually and store in a freezer-safe bag for up to 2 months.
• Reheat: Warm in the oven at 350°F for 5-10 minutes or microwave for 20-30 seconds.

Frequently Asked Questions

Related Recipes

If you love these muffins, try these next:

• Cherry Cream Cheese Mini Pies – A sweet and creamy treat.
• Banana Walnut Dream Cake – Moist and packed with flavor.

Let’s Get Baking!

I hope you love these Parmesan Zucchini Potato Muffins as much as my family does. They’re simple, wholesome, and perfect for any occasion.

If you try this recipe, let me know in the comments! And don’t forget to pin it on Pinterest to save for later. Happy baking!

Elevate your breakfast game with our Cheesy Chicken Parmesan Calzone, a protein-packed and flavorful option that’s perfect for meal prep or a quick morning bite.

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