Description
Deliciously crispy muffins filled with zucchini and potato, perfect for a nutritious snack or side dish.
Ingredients
Scale
- 1 medium zucchini, grated and drained
- 1 medium potato, peeled and grated
- 1 cup all-purpose flour or gluten-free flour
- 1 cup shredded Parmesan cheese
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Olive oil or cooking spray for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and potato using a box grater or food processor. Wring out excess moisture.
- Combine the grated zucchini and potato in a large mixing bowl with flour, Parmesan, baking powder, baking soda, garlic powder, onion powder, salt, and pepper.
- Whisk together the milk and eggs in a separate bowl and then add to the dry mixture, folding gently until just combined.
- Grease your muffin tin and spoon the batter into muffin cups, filling each about 3/4 full.
- Bake for about 20-25 minutes or until golden and crispy on top.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
Thoroughly draining the zucchini is key to avoid soggy muffins. Don’t overmix the batter to keep muffins fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg