Crispy Parmesan Zucchini Potato Muffins

If you’re looking for a snack or side dish that is both nutritious and indulgent, Crispy Parmesan Zucchini Potato Muffins are the answer. These savory muffins are light and fluffy on the inside yet crisp and golden on the outside. The zucchini adds moisture and subtle sweetness, while the potato brings a comforting earthiness. Parmesan cheese ties it all together with its nutty, salty bite.

These muffins are:

Versatile – Perfect for breakfast, snacks, or as a side with soups and salads.
Kid-friendly – A sneaky way to get children to enjoy vegetables.
Meal-prep friendly – They store well and can be reheated quickly.

Whether you serve them warm with a dollop of sour cream or pack them for a picnic, they never fail to impress.

🛒 Ingredients

Main Ingredients

2 medium zucchinis, grated
2 large eggs
¼ cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
1 cup shredded potato (about 1 medium potato)

Binding & Texture

½ cup all-purpose flour
¼ cup bread crumbs

🍳 Instructions

Step 1: Prep the Oven and Muffin Tin

Preheat oven to 400°F (200°C).
Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Step 2: Prepare the Zucchini

Grate zucchini and place it in a clean kitchen towel.
Squeeze out as much water as possible—this step is crucial for crispiness.

Step 3: Make the Wet Mixture

In a large bowl, whisk together eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.
Add zucchini, Parmesan cheese, and shredded potato. Stir until combined.

Step 4: Add Dry Ingredients

In a separate bowl, combine flour and bread crumbs.
Gradually fold into the zucchini mixture. Do not overmix—just until combined.

Step 5: Bake

Divide batter evenly among muffin cups (about ¾ full).
Bake for 20–25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Let muffins rest in the tin for 5 minutes before transferring to a cooling rack.
Serve warm with sour cream, Greek yogurt, or enjoy them plain!

🍴 Serving Suggestions

Pair with soups (tomato, chicken noodle, or creamy mushroom).
Serve at brunch with eggs, bacon, and fresh fruit.
Pack in lunchboxes as a healthy side.
Use as a party appetizer with dipping sauces like marinara or garlic aioli.

🌟 Recipe Tips & Tricks

Dry zucchini well – too much moisture makes muffins soggy.
Cheese options – try cheddar, gouda, or a mix of cheeses for a flavor twist.
Gluten-free – replace flour with almond or oat flour and use gluten-free bread crumbs.
Extra crispy top – sprinkle a little extra Parmesan before baking.

🍽 Variations

Spicy Kick – Add chili flakes or diced jalapeños.
Herb Lovers – Use fresh parsley, thyme, or dill for extra freshness.
Protein Boost – Mix in cooked bacon bits, diced ham, or shredded chicken.
Vegan Version – Use flax eggs, plant-based milk, and nutritional yeast instead of Parmesan.
Mini Muffins – Bake in a mini muffin tray for bite-sized appetizers.

🥗 Nutrition Benefits (per muffin, approx.)

Calories: ~120
Protein: 5g
Carbs: 12g
Fiber: 2g
Fat: 6g

These muffins are nutrient-dense, offering vitamin C, potassium, and fiber from zucchini and potato, along with calcium and protein from Parmesan.

❓ Related Questions & Answers

1. Can I freeze zucchini potato muffins?

Yes! Once cooled, wrap them individually in plastic wrap and store in a freezer bag for up to 2 months. Reheat in the oven or air fryer.

2. How do I reheat them?

Pop them in a 350°F oven for 5–7 minutes or microwave for 30–40 seconds. An air fryer works great to crisp them up again.

3. Can I make them ahead of time?

Absolutely! Bake a batch, refrigerate in an airtight container, and enjoy for up to 4 days.

4. Do I have to peel the potatoes?

Not necessarily. Leaving the skin on adds extra fiber and nutrients. Just scrub well before shredding.

5. Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes add natural sweetness and extra vitamins, making the muffins even more nutritious.

🌟 Final Thoughts

These Crispy Parmesan Zucchini Potato Muffins are proof that healthy eating doesn’t mean boring food. They’re flavorful, satisfying, and versatile enough to fit any occasion—whether you’re meal-prepping for the week or making a quick snack for guests. With their crunchy golden edges and soft, cheesy centers, these muffins will quickly become a family favorite.

Crispy Parmesan Zucchini Potato Muffins