Description
Indulge in the irresistible aroma of freshly baked Parmesan Zucchini Potato Muffins. These warm, golden muffins are packed with cheesy goodness and the delightful flavors of zucchini and potato, making them perfect for breakfast or a quick afternoon snack. With easy preparation and a fluffy texture, these savory delights will quickly become a family favorite.
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup grated potato (about 1 medium potato)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp olive oil
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Grate zucchini and potato; squeeze out excess moisture using a clean towel.
- In another bowl, whisk eggs and olive oil until frothy; fold in grated zucchini and potato.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Spoon batter into muffin tins until three-quarters full.
- Bake for 20-25 minutes or until golden brown; check doneness with a toothpick.
- Cool in the pan for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg