Crispy Parmesan Zucchini Potato Muffins

Zucchini, also known as courgette, is a summer squash that belongs to the Cucurbitaceae family. Its mild flavor and soft texture make it an incredible ingredient for a variety of dishes. Nutritionally, zucchini is a great source of vitamins A and C, potassium, and folate.

Experience a culinary delight with Crispy Parmesan Zucchini Potato Muffins, a nutritious twist on traditional muffins. Combining the health benefits of zucchini, the heartiness of potatoes, and the rich flavor of Parmesan cheese, these muffins are perfect for any meal. Learn how to prepare, bake, and serve these delicious muffins while exploring their nutritional benefits. Elevate your cooking with this easy, tasty recipe that will impress friends and family alike.

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Ingredients

2 medium zucchinis, grated and excess moisture squeezed out

1 medium potato, peeled and grated

1 cup all-purpose flour

1 cup grated Parmesan cheese

2 large eggs

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/2 cup breadcrumbs (for topping)

Olive oil spray or melted butter (for greasing)

Instructions

Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil spray or melted butter to prevent sticking.

Prepare the vegetables: In a large mixing bowl, combine the grated zucchini and potato. Make sure to squeeze out any excess moisture from the zucchini and potato to ensure the muffins are not too soggy.

Mix the wet ingredients: In a separate bowl, whisk together the eggs and milk until well combined. Set aside.

Combine dry ingredients: In another large bowl, mix the flour, garlic powder, onion powder, baking powder, salt, black pepper, and Italian seasoning.

Combine all ingredients: Add the grated zucchini and potato to the dry ingredients. Pour in the egg and milk mixture, followed by the grated Parmesan cheese. Stir everything together until well combined. The batter should be thick and somewhat holding together.

Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Add topping: Sprinkle breadcrumbs on top of each muffin to create a crunchy topping. You can also sprinkle a little extra Parmesan cheese on top if you like.

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool and serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins