If you’ve ever wished for a muffin that’s not sweet but still cozy, cheesy, and totally craveable, then these Crispy Parmesan Zucchini Potato Muffins are for you. They’re packed with shredded zucchini, creamy potatoes, sharp Parmesan, and a touch of garlic—baked until golden brown with crispy edges that’ll make your mouth water.
Inspired by my grandmother’s zucchini fritters, these muffins are a modern twist—easy to bake in batches and perfect for grab-and-go mornings, lunchbox surprises, or savory side dishes.
🧡 Why You’ll Love These Zucchini Potato Muffins
- Savory snack upgrade: Perfect for those who prefer savory over sweet.
- Hidden veggies: Great way to sneak in extra greens.
- Crispy meets creamy: Golden edges, tender centers.
- Freezer-friendly: Make ahead and reheat anytime!
Table of Contents
🥔 Ingredients
For the Muffins:
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 garlic clove, minced
- ½ teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil or melted butter
Optional Toppings:
- Extra Parmesan for topping
- Chopped chives or green onions
🔥 Instructions
Step 1: Prep the Veggies
- Grate zucchini and potato. Place in a clean kitchen towel and squeeze out as much liquid as possible.
- This step is crucial for crispy muffins—don’t skip it!
Step 2: Mix the Batter
- In a large bowl, combine grated zucchini, potato, eggs, cheeses, flour, baking powder, garlic, seasoning, salt, and pepper.
- Mix well until combined into a thick batter.
Step 3: Fill the Muffin Tin
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Spoon the mixture into the muffin cups, filling each about ¾ full.
- Sprinkle tops with extra Parmesan for a crispy topping.
Step 4: Bake Until Crispy
- Bake for 25–30 minutes or until golden brown and crisp around the edges.
- Let cool slightly before removing from the tin.
🔁 Substitutions & Variations
- Gluten-free: Use almond or oat flour instead of all-purpose.
- Add protein: Mix in chopped cooked bacon or shredded chicken.
- Make it spicy: Add red pepper flakes or diced jalapeños.
- Dairy-free: Use dairy-free cheese alternatives and skip the mozzarella.
🧊 Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually and freeze for up to 2 months. Reheat in oven or toaster oven for best texture.
- To reheat: Warm at 350°F for 5–10 minutes or microwave for 30 seconds.
🍴 Perfect Pairings
- Dips: Serve with sour cream, Greek yogurt, or spicy sriracha mayo.
- Main meals: Perfect alongside soups, stews, or roasted chicken.
- Breakfast: Pair with poached eggs or a green smoothie for a power-packed start.
Zucchini Potato Muffins
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 (makes 8–10 muffins)
- Category: Savory Muffins, Snack, Side Dish
- Method: Baked
- Cuisine: American, Modern Comfort Food
Description
These savory Zucchini Potato Muffins are soft, cheesy, and veggie-packed—perfect for breakfast, snacks, or lunchbox favorites everyone will love!
Ingredients
For the Muffins:
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 garlic clove, minced
- ½ teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil or melted butter
Optional Toppings:
- Extra Parmesan for topping
- Chopped chives or green onions
Instructions
Step 1: Prep the Veggies
- Grate zucchini and potato. Place in a clean kitchen towel and squeeze out as much liquid as possible.
- This step is crucial for crispy muffins—don’t skip it!
Step 2: Mix the Batter
- In a large bowl, combine grated zucchini, potato, eggs, cheeses, flour, baking powder, garlic, seasoning, salt, and pepper.
- Mix well until combined into a thick batter.
Step 3: Fill the Muffin Tin
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Spoon the mixture into the muffin cups, filling each about ¾ full.
- Sprinkle tops with extra Parmesan for a crispy topping.
Step 4: Bake Until Crispy
- Bake for 25–30 minutes or until golden brown and crisp around the edges.
- Let cool slightly before removing from the tin.
Notes
- Gluten-free: Use almond or oat flour instead of all-purpose.
- Add protein: Mix in chopped cooked bacon or shredded chicken.
- Make it spicy: Add red pepper flakes or diced jalapeños.
- Dairy-free: Use dairy-free cheese alternatives and skip the mozzarella.
Keywords: zucchini potato muffins, savory muffin recipe, cheesy vegetable muffins, baked zucchini recipe, healthy veggie muffins, parmesan muffins, zucchini fritter muffins, crispy muffin edges, lunchbox snacks, freezer-friendly muffins
❓ FAQ: Zucchini Potato Muffins
Do I need to peel the zucchini?
Nope! The skin adds color and texture. Just make sure to grate it finely and squeeze out the water.
Can I use sweet potatoes?
Absolutely! Swap in sweet potatoes for a sweeter, earthier twist.
Can I make these ahead of time?
Yes—great for meal prep. Make a batch on Sunday and enjoy all week long.
Why are my muffins soggy?
Too much moisture in the veggies—make sure to squeeze out that water before mixing.
🧡 A Muffin Worth the Hype
These Zucchini Potato Muffins are the savory muffin you didn’t know you needed. Whether you’re serving them for brunch, slipping them into lunchboxes, or just nibbling on them straight from the fridge—they’re a crispy, cheesy delight that never disappoints.
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