Savor Crispy Parmesan Zucchini Potato Muffinsirresistibly delicious bites packed with flavor Perfect for snacks or as a side dish Enjoy today
Ingredients
Scale
2 cups grated zucchini (about 2 medium zucchinis)
1 cup grated potatoes (about 1 medium russet potato)
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1/2 cup grated Parmesan cheese
1/4 cup olive oil (or melted coconut oil)
2 large eggs
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: fresh herbs like parsley or chives
Instructions
Start by grating your zucchinis and potatoes. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel.
In a large bowl, whisk together the eggs and olive oil until well combined.
In another bowl, mix flour, Parmesan cheese, baking powder, garlic powder, onion powder, salt, and pepper.
Fold the grated zucchini and potato into the wet mixture, ensuring all components are evenly combined.
Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Preheat your oven to 375°F (190°C) and prepare your muffin tin with cooking spray or liners.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for approximately 15 minutes, or until the tops are golden and a toothpick comes out clean.
