If you’re looking for a savory, cheesy muffin packed with veggies, these Parmesan Zucchini Potato Muffins are the perfect treat. They combine shredded zucchini and potatoes with Parmesan cheese and herbs for a wholesome, tender muffin that works for breakfast, lunchboxes, snacks, or even a side dish.
Unlike sweet muffins, these are loaded with flavor and nutrients, and they’re incredibly versatile. Whether served warm with a dab of butter or packed in a school lunch, they offer a great way to sneak in vegetables without sacrificing taste.
Ingredients:
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated raw potato (Yukon gold or russet)
- 2 large eggs
- ½ cup milk
- ⅓ cup olive oil or melted butter
- 1 cup all-purpose flour (or ½ whole wheat, ½ all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or chives (optional)
Preparation:
Step 1: Prep the Zucchini and Potato
- Grate the zucchini and potato using the large holes of a box grater. Place in a clean towel and squeeze out as much liquid as possible. This is key for avoiding soggy muffins.
Step 2: Preheat Oven and Prep Tin
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners or nonstick spray.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk together the eggs, milk, and oil until smooth.
Step 4: Add Veggies and Cheese
- Stir in the grated zucchini, potato, and Parmesan cheese. Add fresh herbs if using.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 6: Fill Muffin Cups
- Divide the batter evenly between the 12 muffin cups. The batter will be thick—use a spoon or scoop to press it in and smooth the tops.
Step 7: Bake
- Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Variation:
- Add protein: Mix in cooked crumbled bacon or chopped ham.
- Cheese swap: Use sharp cheddar or feta instead of Parmesan.
- Spicy kick: Add a pinch of chili flakes or diced jalapeño.
- Mini muffins: Use a mini muffin tin and bake for 12–15 minutes.
COOKING Note:
Be sure to squeeze out all excess liquid from the zucchini and potatoes before adding to the batter. This helps the muffins rise better and keeps the texture tender but not soggy.
Serving Suggestions:
- Breakfast: Pair with scrambled eggs or yogurt for a hearty start.
- Snack time: Serve with a dip like ranch or sour cream.
- Side dish: Great with soups, stews, or grilled meats.
- Lunchbox: Easy to pack and eat on the go—kid-friendly too!
Tips:
- Use a silicone muffin pan or parchment liners for easy removal.
- Don’t overmix the batter to keep the muffins light and fluffy.
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Freeze individually wrapped muffins for up to 2 months.
⏱️ Time Overview:
- Prep Time: 20 minutes
- Cooking Time: 20–25 minutes
- Total Time: ~45 minutes
🍽️ Nutritional Information (per muffin, based on 12 muffins):
- Calories: ~150
- Protein: ~5g
- Carbohydrates: ~12g
- Fat: ~9g
- Sodium: ~260mg
- Fiber: ~1g
- Sugar: ~1g
Estimates may vary based on ingredients used.
❓FAQs
Can I make these gluten-free?
- Yes, substitute a 1:1 gluten-free baking mix for the flour.
Do I have to peel the potato or zucchini?
- No, just wash well. The skins add texture and nutrients.
Can I use cooked mashed potato instead of grated?
- It’s best to use grated raw potato for structure, but mashed can work with adjusted flour.
How do I reheat them?
- Warm in the microwave for 15–20 seconds or in a toaster oven for a crispier edge.
Can I double the batch?
- Absolutely. These freeze well, so doubling is great for meal prep.
Conclusion:
Parmesan Zucchini Potato Muffins are the perfect savory muffin for any time of day—easy to make, packed with vegetables, and irresistibly cheesy. Whether you’re serving them at brunch, packing them in lunchboxes, or enjoying one as a quick snack, these muffins deliver both nutrition and flavor.
Once you try them, you’ll want to keep a batch on hand at all times. They’re a smart way to use up extra veggies and a sure hit with the whole family