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