Description
Savor the delightful blend of flavors in these Parmesan Zucchini Potato Muffins. Fluffy and cheesy, they combine the savory goodness of fresh zucchini, hearty potatoes, and rich Parmesan cheese for a comforting treat. Perfect for breakfast, lunch, or as a savory snack, these muffins are easy to whip up and will quickly become a family favorite!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated potato (medium-sized)
- 1 cup freshly grated Parmesan cheese
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 2 large eggs
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Grate zucchini and potato; squeeze out excess moisture with paper towels.
- In a large bowl, mix zucchini, potato, eggs, olive oil, salt, pepper, and half of the Parmesan until combined.
- In another bowl, whisk together flour and baking powder; fold into the wet mixture gently.
- Spoon batter into the muffin tin until three-quarters full; top with remaining Parmesan.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg