Golden, crispy on the outside and tender inside, these Zucchini Potato Muffins are packed with Parmesan, fresh herbs, and vegetables. They’re perfect for breakfast, brunch, a side dish, or a savory snack.

Yield: 12 muffins
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes

 Ingredients

• 2 medium zucchini, about 2 cups grated
• 2 medium potatoes, about 2 cups grated
• 2 large eggs
• ¾ cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped green onions or chives
• ½ tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 2 tbsp olive oil
• 2 tbsp breadcrumbs, optional for extra crispiness

For the tops

• ¼ cup extra Parmesan
• A little mozzarella
• Chopped parsley or chives
• Pinch of black pepper

---

 Instructions

1. Prepare the zucchini and potatoes

Grate the zucchini and potatoes using the large holes of a box grater.

Place the grated zucchini in a clean kitchen towel and squeeze very firmly to remove as much liquid as possible.

Do the same with the potatoes.

This step is extremely important. Excess moisture will make the muffins soft instead of crispy.

2. Make the mixture

In a large bowl, whisk together the eggs, Parmesan, mozzarella, garlic, parsley, green onions, Italian seasoning, salt, pepper, and paprika.

Add the squeezed zucchini and potatoes.

Add the breadcrumbs if using.

Mix everything thoroughly until evenly combined.

3. Prepare the muffin tin

Preheat oven to 400°F (200°C).

Generously grease a 12-cup muffin tin with olive oil or cooking spray.

For particularly easy removal, you can use silicone muffin cups.

4. Fill the muffin cups

Divide the mixture evenly among the 12 muffin cups.

Press the mixture down firmly with the back of a spoon so the muffins hold together.

Don’t leave them too loose.

Brush or drizzle a tiny amount of olive oil over the tops.

Sprinkle each muffin with extra Parmesan and a little mozzarella.

5. Bake

Bake at 400°F (200°C) for 25–30 minutes.

The tops should become golden brown and crispy around the edges.

For an even crispier finish, increase the oven to 425°F (220°C) for the final 3–5 minutes.

6. Rest and remove

Allow the muffins to cool in the pan for 5–10 minutes.

Run a thin knife around the edges if needed, then carefully lift them out.

Finish with fresh parsley or chopped chives.

Serve warm. 🥒🧀

---

 Tips for Extra-Crispy Muffins

Squeeze the vegetables extremely well.
This is the biggest secret to crispy zucchini-potato muffins.

Use freshly grated Parmesan.
It melts and browns beautifully.

Don’t overfill the muffin cups.
Keeping the portions even helps them cook through and crisp properly.

Bake on the upper-middle oven rack.
This encourages better browning.

Want restaurant-style crispy edges?
Brush the muffin cups with olive oil before adding the mixture.

---

 Nut & Allergy Information

Nuts

No nuts are required in this recipe.

Contains

• Milk: Parmesan and mozzarella
• Egg: eggs
• Gluten: only if breadcrumbs containing wheat are used

To make them gluten-free

Use certified gluten-free breadcrumbs, or simply leave the breadcrumbs out.

To make them nut-free

The basic recipe is naturally nut-free. For a severe nut allergy, check the labels of packaged Parmesan, mozzarella, breadcrumbs, and seasonings for cross-contact warnings.

---

 Q&A

Can I make these without breadcrumbs?

Yes. The eggs, Parmesan, and potato provide plenty of binding. They may be slightly softer but still delicious.

Why are my muffins watery?

The zucchini and potatoes probably weren’t squeezed enough. Remove as much moisture as possible before mixing.

Can I use sweet potatoes?

Yes. Sweet potato gives them a slightly sweeter flavor and beautiful golden color.

Can I add bacon?

Yes. Add about ½ cup cooked, finely chopped bacon to the mixture.

Can I add chicken?

Yes. Finely chopped cooked chicken works well. About ¾ cup is a good amount.

Can I make them with only zucchini?

Yes. Replace the potatoes with additional grated zucchini, but squeeze the zucchini very thoroughly.

Can I use cheddar instead of mozzarella?

Absolutely. Sharp cheddar gives them a stronger cheesy flavor.

Can I prepare them ahead?

Yes. Bake them, cool completely, and refrigerate in an airtight container for up to 3 days.

How do I reheat them?

Reheat in an oven or air fryer at 375°F (190°C) until hot and crispy. The air fryer works especially well for restoring the crispy edges.

Can I freeze them?

Yes. Cool completely, place them in a freezer-safe container, and freeze for up to 2 months. Reheat directly from frozen in an oven or air fryer until hot.

Can I make mini muffins?

Yes. Use a mini muffin pan and bake for approximately 15–20 minutes, checking for golden edges.

What can I serve with them?

They’re excellent with scrambled eggs, grilled chicken, a fresh salad, yogurt-garlic dip, or a tomato dipping sauce.

Are they good for meal prep?

Yes. They’re easy to portion, refrigerate, and reheat, making them convenient for breakfast, lunchboxes, or snacks.