Crispy Parmesan Zucchini Potato Muffins – A Savory Twist on Veggie Muffins
These airy, golden muffins blend zucchini, potato, and Parmesan for a crunchy, savory bite. Ideal for brunch, lunch, or a quick dinner side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini, grated
- 1 small russet potato, diced
- 1 cup grated Parmesan cheese
- ½ cup all‑purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Grate zucchini and potato, pressing out excess moisture.
- Whisk flour, baking powder, oregano, salt, and pepper.
- Beat eggs, olive oil, and Parmesan together.
- Fold dry mix into wet mix until just combined.
- Fill lined muffin tin ¾ full with batter.
- Bake 18–22 minutes or until golden.
- Cool on rack before serving.