Ingredients
• 1 cup shredded zucchini (about 1 small), squeezed dry
• 1 cup shredded russet potato (about 1 medium), squeezed dry
• 2 eggs
• ¼ cup olive oil or melted butter
• ½ cup grated Parmesan cheese (plus extra for topping)
• ½ cup all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• Optional: ¼ cup chopped fresh herbs (chives, parsley, or dill)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk eggs and olive oil.
- Add zucchini, potato, and Parmesan. Mix well.
- In another bowl, combine flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Stir dry ingredients into wet until just combined. Fold in fresh herbs if using.
- Divide batter evenly among muffin cups (about ¾ full). Top with extra Parmesan.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Let cool 5 minutes in the pan, then transfer to a wire rack.
✨ Serve warm with a dollop of sour cream, Greek yogurt, or marinara sauce for dipping!
💡 Make ahead: These reheat beautifully in the oven or air fryer. Freeze cooled muffins for up to 2 months.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 12 muffins , Calories : 100 , Net Carbs: 7g , Fats: 7g , Protein: 4g