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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins for Cozy Comfort

These Crispy Parmesan Zucchini Potato Muffins are a quick and delicious snack that transforms zucchini and potato into a crispy treat!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Zucchini Grated and squeezed out moisture
  • 1 cup Potato Grated
  • 1 cup Parmesan Cheese Grated or freshly shredded
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 large Egg Can substitute with a flax egg for vegan
  • 1 teaspoon Garlic Powder Adjust to taste
  • 1 teaspoon Onion Powder Use fresh onion for bolder flavor
  • 1 teaspoon Paprika Adjust to taste
  • to taste Salt
  • to taste Pepper

Equipment

  • muffin tin
  • Grater
  • Mixing bowl
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease the muffin tin.
  2. Grate the zucchini and potato, then squeeze out as much moisture as possible.
  3. In a large bowl, combine the grated zucchini, potato, Parmesan, flour, egg, garlic powder, onion powder, paprika, salt, and pepper. Mix until fully combined.
  4. Spoon the mixture into the muffin tin, filling each cup about three-quarters full and packing it down gently.
  5. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Ensure to squeeze the moisture out of the veggies for crispy muffins. You can substitute ingredients as necessary for preferences or dietary restrictions.

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