Ingredients
1 medium zucchini, grated and moisture squeezed out
1 medium potato, peeled and grated
1 cup grated Parmesan cheese
½ cup all-purpose flour
2 large eggs
¼ cup chopped green onions (optional)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Cooking spray or olive oil (for greasing muffin tin)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
Prepare veggies:
Grate the zucchini and potato. Using a clean towel or cheesecloth, squeeze out as much moisture as possible for a crispier muffin.
Mix batter:
In a large bowl, combine the zucchini, potato, Parmesan, flour, eggs, green onions (if using), and all seasonings. Stir until fully mixed.
Fill muffin tin:
Spoon the mixture evenly into each muffin cup, filling about ¾ full.
Bake:
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool & serve:
Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Moisture matters: Make sure to wring out the grated veggies thoroughly for that perfect crispy texture.
Add-ins: Try mixing in grated carrots, sweet potatoes, or chopped herbs like dill or parsley.
Gluten-Free Option: Use almond flour or your favorite gluten-free flour blend instead of all-purpose.
Nutrition
- Calories: 100
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg