Why I Made These
I’ve been growing zucchinis and potatoes like it’s a competition. It’s late summer, and my garden feels like it’s throwing produce at me nonstop. Usually, I just roast or fry the stuff. But I started thinking—what if I could turn zucchini and potatoes into something I can grab quick, without feeling like I’m eating my garden? Muffins. Yep, muffins. Weird, right?
They smell like crispy cheese and baked zucchini, kind of intoxicating. The parmesan crust crackles as you bite into them. And somehow, they’re lighter than you’d think—more like a snack than heavy comfort food. I want the texture of crispy edges with a soft, cheesy inside. Honestly, I made these in a rush, just throwing ingredients together, and somehow they became addictive. Maybe because they feel like sneaky veggie delivery—perfect for busy days or those moments I just want something hearty but not overly fussy.
Zucchini and Potato Muffins
Equipment
- Grater
- Mixing bowls
- Baking sheet
- Muffin tin
- Parchment paper
- Oven
Ingredients
- 2 medium zucchinis sliced or grated
- 2 medium potatoes peeled and grated
- 1 cup grated Parmesan cheese preferably freshly grated
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Using a grater, shred the zucchinis and potatoes into a large mixing bowl. Squeeze out excess moisture from the grated vegetables with a clean kitchen towel.
- Add grated Parmesan, flour, eggs, olive oil, salt, and pepper to the bowl. Mix thoroughly until a cohesive batter forms, with ingredients evenly combined and no dry spots visible.
- Preheat the oven to 375°F (190°C). Line a muffin tin with parchment paper or lightly grease it to prevent sticking.
- Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Place the muffin tray on the middle rack of the oven.
- Bake for 20-25 minutes, until the tops are golden brown and crispy, and a toothpick inserted into the center comes out clean. The muffins will have risen slightly and developed a browned crust.
- Let the muffins cool for a few minutes before removing from the tin. Serve warm or at room temperature, showcasing the crispy exterior and soft interior with visible cheese and vegetable flecks.
When you bake them, the kitchen fills with this cheesy, herby aroma that makes it hard to wait. Plus, they’re so easy to customize. Next time, I’m tossing in a handful of chopped herbs or jazzing up the parmesan. It’s funny how a simple muffin can make you rethink snack time—like a little rebellion in batter form.
