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Parmesan Zucchini Potato Muffins

Parmesan Zucchini Potato Muffins


  • Author: chefdana.baker@gmail.com
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

A delicious and savory snack blending zucchini, potatoes, and Parmesan cheese for a perfect breakfast or snack option.


Ingredients

Scale
  • 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

Instructions

  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.
  3. In a large bowl, combine zucchini, potatoes, onion, garlic, flour, Parmesan, baking powder, eggs, salt, and pepper.
  4. Stir in the vegetable oil until well combined.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool for a few minutes before transferring to a wire rack. Serve warm with sour cream and chives.

Notes

Ensure you squeeze out excess moisture from zucchini and potatoes to avoid soggy muffins.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sodium: 200mg
  • Fat: 12g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 5g

Keywords: zucchini, potato, muffins, parmesan, savory snack