🧂 Ingredients (Makes about 12 muffins)
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups grated potato (russet or Yukon gold; about 1 medium potato)
- ½ teaspoon salt (for draining water from veggies)
- 2 large eggs
- ⅓ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (optional for more richness)
- ¼ cup finely chopped green onions or chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- ⅓ cup all-purpose flour (or substitute with almond flour for gluten-free)
- ½ teaspoon baking powder
- Olive oil or cooking spray (for greasing the muffin tin)
👩🍳 Instructions
1. Prep the Zucchini and Potato
- Grate zucchini and potato using the large holes of a box grater.
- Place them in a clean kitchen towel or cheesecloth, sprinkle with ½ teaspoon salt, and let sit for 10 minutes.
- Squeeze out as much liquid as possible. This step is crucial for crispy muffins!
2. Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin with olive oil or non-stick cooking spray.
3. Make the Batter
- In a large bowl, beat the eggs, then stir in:
- Parmesan, mozzarella (if using),
- green onions, garlic powder, onion powder, pepper, and paprika.
- Add the squeezed zucchini and potato, and mix until well combined.
- Sprinkle in the flour and baking powder, stir until incorporated. The mixture will be thick and slightly sticky.
4. Fill the Muffin Tin
- Spoon the mixture into the muffin cups, pressing down slightly with the back of a spoon to compact the mixture and help crisp the tops.
5. Bake
- Bake for 25–30 minutes, or until the tops are golden brown and crispy.
- For extra crispiness, you can broil for an additional 1–2 minutes at the end — just watch closely!
6. Cool and Serve
- Let cool in the tin for 5–10 minutes before removing.
- Serve warm or at room temperature. Great with sour cream, yogurt dip, or even marinara.