Pin it
If you love savory snacks, these Parmesan Zucchini Potato Muffins are a game changer. They bring together tender potatoes, nutty Parmesan, and sweet zucchini into one easy, grab-and-go bite. Have them warm first thing in the morning, toss them in your bag for lunch, or set them out for dinner — these handy muffins turn basic veggies into something you’ll want to eat anytime, anywhere.
Tasty Anytime Snack
Can’t decide what to eat in a hurry? Parmesan Zucchini Potato Muffins have you covered. They're just as great for busy mornings as they are on a fancy brunch table. Combining chopped veggies and cheese, they make eating healthy feel like a treat, not a chore. They travel well for kids and adults, but look fancy enough you could bring them to a get-together.
What Goes In
- Seasonings: 1/2 tsp each of garlic powder, pepper, and salt; 1 tsp dried thyme or rosemary if you want extra flavor.
- Flour: 1 cup of any all-purpose flour (swap in oat or almond flour if you’d rather keep it gluten free).
- Eggs: 2 big fresh eggs to help everything stick together.
- Parmesan cheese: 1 cup, and it’s best when freshly shredded, which brings out that savory taste.
- Potatoes: 1 large one, grated and microwaved for a couple of minutes, then let it cool so it mixes well.
- Zucchini: 1 medium size, shredded and really well squeezed with a towel so you don’t wind up with soggy muffins. Pick a nice, firm one for best results.
Simple Foolproof Steps
- Mixing Everything Together and Baking
- Carefully stir your wet stuff into the dry ingredients. Spoon the mix into a greased muffin pan and cook at 350°F (180°C) for about 25–30 minutes until you see a golden finish.
- Working With the Eggs and Veggies
- Crack eggs into a new bowl then whisk. Add in your drained zucchini, cooled potato, and anything extra like chopped spinach or green onions.
- Prepping Your Potato
- Shred your potato, microwave it for 2–3 minutes, and give it a bit to cool before tossing it into the rest.
- Getting the Zucchini Ready
- Shred zucchini and press out as much water as you can by wrapping it in a towel or cheesecloth. This really helps keep muffins light, not soggy.
- Dry Ingredients First
- In your biggest bowl, dump in your flour, Parmesan, salt, pepper, garlic powder, and thyme. Whisk it so everything’s spread out evenly.
Creative Changes and Extras
- Make It Crunchy: Throw in chopped walnuts or pumpkin seeds for great texture. You can even sprinkle sesame or poppy seeds on top before popping them in the oven for a fun topping.
- Adjust for Diets: If you want a vegan batch, swap eggs for flax eggs (just mix 1 tbsp ground flaxseed with 3 tbsp water for each egg) and choose vegan cheese or nutritional yeast. Gluten-free? Just use oat or almond flour.
- Kick Up the Flavor: Mix in sun-dried tomatoes or chopped bell peppers for more color and a little sweetness. Go for cheddar, feta, or mozzarella instead of Parmesan if you like to switch things up. Add fresh herbs like basil or parsley for even more taste, or sprinkle on a little smoked paprika or cayenne for some heat.
- Extra Nutrition: A handful of fresh spinach adds vitamins and looks pretty. Try other greens if you want, too.
Ways To Enjoy
- Dress It Up With Dips: Try them with cool herby sour cream or thick Greek yogurt, or for something zesty, dip them in marinara sauce like you’re in Italy.
- Best Temperature: You can eat these warm from the oven or let them come to room temp. They work at laid-back picnics or fancier get-togethers.
- Add to Meals: They go well with soup, a fresh green salad, or beside eggs and fruit in the morning.
- Take-Along Snack: Toss a couple in your bag for lunch or as a snack to keep you fueled all day.
Keeping Muffins Fresh
- Freeze for Later: Let muffins cool, then pack them in a freezer-safe container or bag and store them in the freezer for up to 3 months.
- Fridge Storage: Keep muffins in the fridge for up to 5 days if you want them to last longer.
- On the Counter: For short-term munching, an airtight container will keep them good at room temp for about two days.
- Warm Them Up: To get that fresh muffin taste, reheat in the oven at 350°F (180°C) for 10 minutes, or zap in the microwave for a minute or two at low to keep them nice and tender.
Why These Ingredients Are Good
Every bite of these Muffins packs a punch for your health. Zucchini brings in lots of vitamins and fiber. Potato keeps you satisfied with slow-burning energy. Parmesan makes sure you get protein and calcium. Great for any meal, really.
Pin it
Frequently Asked Questions
- → Why do I need to squeeze the veggies?
Getting rid of extra water makes the muffins crisp instead of mushy. It's a small step that really changes the texture for the better!
- → Can I prep them early?
They’re best hot, but you can reheat in the oven if needed. Avoid microwaving—they’ll lose their crispiness.
- → What can I pair these with?
Sour cream and herbs are great, or go sweet with applesauce. They also work as breakfast with eggs or dinner’s sidekick.
- → Do these freeze well?
Totally. Freeze fully cooled, then heat up in the oven to get them crispy again. Skip the microwave.
- → Can I switch up the veggies?
Sure thing! Grated carrots or sweet potatoes work. Just make sure to press out the extra water like with zucchini.