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Parmesan Zucchini Muffins

Featured in Warm bread with golden crust.

Grated veggies never tasted better. Crispy on the outside and soft in the center, these muffins are the easy way to enjoy all the flavor of pan-fried patties without the effort.

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alicia in the kitchen
Updated on Sun, 25 May 2025 11:03:14 GMT
Two golden zucchini muffins stacked up with crispy edges and green herb flecks, resting on a dark surface. Pin it
Two golden zucchini muffins stacked up with crispy edges and green herb flecks, resting on a dark surface. | tasteofsavor.com

Grab-and-go Zucchini Potato Muffins mix up tasty garden veggies for an easy treat you can take anywhere. Whether you warm one up in the morning, toss in your lunch, or dish one out with dinner, these cheesy snacks pull together tender potatoes, sweet zucchini, and sharp Parmesan into little handheld bites you won’t want to share.

Deliciously Adaptable Snack

It’s easy to make these zucchini potato muffins work for any situation. Need a quick bite before work? Want something to jazz up brunch? They’re perfect. Fresh veggies and cheesy goodness mean they’re packed with real food and flavor. You can pop a couple in a lunchbox or put them on a platter for a fancier get together. Either way, they disappear fast.

What’s Inside These Muffins

  • Parmesan cheese: 1 cup, freshly grated gives loads of bold flavor. Don’t settle for pre-grated if you can help it.
  • Seasonings: 1/2 teaspoon each salt, black pepper, garlic powder, plus a teaspoon dried rosemary or thyme for a big savory punch.
  • Flour: 1 cup, regular all-purpose or swap in oat or almond flour to keep it gluten-free.
  • Potatoes: 1 large, shredded and microwaved for a couple minutes. Let cool. Starchy potato types work best here.
  • Eggs: 2 big fresh eggs help everything stick together just right.
  • Zucchini: 1 medium grated, squeezed well in a towel to get rid of extra water. Aim for firm zucchini for the best taste.

Tasty Step-by-Step Directions

Getting Everything Ready
Start by turning your oven to 350°F (180°C) and greasing up a 12-muffin tin.
Mixing Up the Batter
Grab a big bowl and whisk up flour, rosemary, salt, pepper, garlic powder, and Parmesan.
Prepping the Veggies
Shred potatoes, microwave for a few minutes, then let cool. Next, grate zucchini and squeeze it dry in a clean towel.
Bringing Wet and Dry Together
In a different bowl, beat two eggs and gently stir in the potatoes, zucchini, and any extras like green onions or spinach if you want.
Bake to Golden Perfection
Fold the egg-veggie mix into the flour-cheese blend. Split the batter between muffin cups and bake about 25-30 minutes till the tops get nice and brown.

Creative Twists and Extras

  • Mix in Color: Diced bell peppers or sun-dried tomatoes brighten things up and add some sweetness. Swap Parmesan for feta, cheddar, or gooey mozzarella if you want to change up the cheese vibe.
  • Add Crunch: Toss in some pumpkin seeds or walnut pieces for a toasty crunch. Sprinkle poppy or sesame seeds on top for a bakery-style look.
  • Spice Lovers: Go bold with a pinch of cayenne or smoked paprika. Chopped parsley or basil gives fresh flavor if you’re swapping out dried herbs for new ones.
  • Tailor for Your Diet: Sub eggs with flax eggs (mix 1 tbsp ground flaxseed with 3 tbsp water per egg) for a plant-based version. Or try vegan cheese or nutritional yeast. Gluten-free folks can pick oat or almond flour instead of classic flour.

How to Enjoy Them

  • Snack on the Go: Toss a couple muffins in your bag for an afternoon pick-me-up or pack them in your kid’s lunch.
  • Great with Sides: Pile muffins next to salad, soup, or a hearty stew. For breakfast, pair up with eggs and fruit.
  • Dips Make It Fun: Dunk muffins in herby Greek yogurt or sour cream for a cool dip, or spoon on a little marinara if you’re feeling Italian.
  • Any Temp’s Good: They taste awesome right from the oven or even cold if you’re too hungry to wait.

Keep Them Fresh and Tasty

  • Counter Storage: Pop muffins in an airtight box and they’ll hold up for a couple days out on the counter.
  • Chill in the Fridge: Want them to last longer? Keep them in the refrigerator and they’re good for most of the week.
  • Stash in the Freezer: Muffins freeze well. Just let them cool, then bag or box them up. They’ll keep for three months, easy.
  • Warming Up: For best texture, pop in a 350°F (180°C) oven for ten minutes, or microwave for just a short bit so they don’t get rubbery.

Why These Ingredients Are Nutritious

Bite into one of these muffins and you’re getting good stuff. Zucchini brings vitamins and fiber, while potatoes are packed with long-lasting carbs to keep you full. The Parmesan brings extra protein and calcium, making these a balanced option for any time you’re hungry.

On a plate, three golden zucchini muffins with melty cheese on top just out of the oven. Pin it
On a plate, three golden zucchini muffins with melty cheese on top just out of the oven. | tasteofsavor.com

Frequently Asked Questions

→ Why remove water from the veggies?

Getting rid of the extra water makes them crisp up instead of turning mushy. Don’t skip this step—it’s worth it!

→ Can I prepare them ahead of time?

They’re best eaten fresh but can be reheated in an oven for the crunch factor. Avoid the microwave—it makes them too soft.

→ What pairs well with these?

Sour cream and chives are great options, but applesauce or even eggs work too. They’re versatile for breakfast or any meal.

→ Can these go in the freezer?

Yes, freeze them once they’re fully cooled. Heat them again in the oven for a crispy finish. Skip the microwave.

→ Is it okay to swap in other veggies?

Go for it—carrots or even sweet potatoes are tasty substitutes. Just make sure to dry them out beforehand like the zucchini.

Zucchini Potato Muffins

Cheesy muffins with zucchini, potato, and crispy edges. Soft texture inside, perfect for sides or snacks.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Breads

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

01 2 medium-sized grated potatoes.
02 2 medium zucchini, shredded.
03 1 small onion, chopped into tiny pieces.
04 2 minced garlic cloves.
05 1/2 cup regular flour.
06 1/2 cup shredded Parmesan cheese.
07 2 beaten large eggs.
08 1 teaspoon of baking powder.
09 Season with as much salt and pepper as you like.
10 1/4 cup veggie oil.
11 Add sour cream when serving.
12 Top with chopped chives before eating.

Instructions

Step 01

Set your oven to 375°F and let it warm up.

Step 02

Lightly oil a muffin tray with 12 slots.

Step 03

Grate zucchini and potatoes. Press them to remove extra liquid. Dice the onion and garlic.

Step 04

Stir vegetables, flour, and cheese together. Add baking powder, then mix in eggs. Sprinkle salt and pepper, and pour in oil. Blend well.

Step 05

Fill each muffin cup about 3/4 full. Bake for 20-25 minutes until the tops are golden. Use a toothpick to check for doneness.

Step 06

Let muffins cool a few minutes, then set them on a rack. Add sour cream and chives on the top before eating.

Notes

  1. Drain zucchini and potatoes thoroughly to avoid soggy muffins.
  2. They taste best when eaten warm.
  3. Store in freezer and warm up in oven when needed.
  4. Works great as a side or with eggs.

Tools You'll Need

  • 12-slot muffin tray.
  • Grater for shredding.
  • A large mixing bowl.
  • Towel to wring veggies.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese, sour cream).
  • Includes wheat flour.
  • Made with eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 8 g
  • Total Carbohydrate: 18 g
  • Protein: 6 g