Zucchini and Potato Muffins
These muffins are baked treats made with grated zucchini and potatoes mixed into a cheesy batter. They develop a crispy Parmesan crust on the outside with a soft, moist interior, combining vegetable flavor with a savory profile.
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.
