I love these Crispy Parmesan Zucchini Potato Muffins because they strike the perfect balance between crispy and tender, with a savory flavor that’s packed with fresh veggies and cheesy goodness. They’re great as a snack, side dish, or even a light breakfast, and they come together easily with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
1 medium zucchini, grated
1 medium potato, peeled and grated
1/2 cup grated Parmesan cheese
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 tsp dried oregano
1/4 cup olive oil
2 large eggs
1/4 cup milk (dairy or non-dairy)
1/4 cup fresh parsley, chopped (optional)
For the Crispy Topping:
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1 tbsp breadcrumbs (optional for extra crunch)
Directions
Prepare the zucchini and potato: I grate the zucchini and potato, then place them in a clean kitchen towel or cheesecloth. I twist and squeeze firmly to remove as much moisture as possible, which helps keep the muffins from getting soggy.
Make the muffin batter: I preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin. Then, in a large bowl, I whisk together the flour, Parmesan, baking powder, baking soda, salt, pepper, and oregano. In a separate bowl, I beat the eggs and add the olive oil, milk, and parsley (if using). I stir in the grated zucchini and potato, then pour the wet ingredients into the dry and mix until just combined.
Fill the muffin tin: I spoon the batter into the muffin cups, filling each about three-quarters full.
Add the crispy topping: I mix the Parmesan, olive oil, and breadcrumbs (if using) in a small bowl and sprinkle the topping over each muffin.
Bake: I bake the muffins for 18-20 minutes until they’re golden brown, crispy on top, and a toothpick inserted in the center comes out clean.
Cool and serve: I let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely. They’re delicious warm or at room temperature.
Servings and Timing
This recipe makes 12 muffins. It takes about 10 minutes to prep and around 20 minutes to bake, so I can have these ready in about 30 minutes total.
Variations
I like to experiment with different herbs like thyme or basil instead of oregano to change the flavor profile. For a dairy-free version, I swap out Parmesan for a vegan cheese alternative and use plant-based milk. Adding finely chopped onions or garlic to the batter also gives it a more intense flavor. If I want a little spice, I sprinkle some red pepper flakes into the batter. Lastly, using whole wheat flour adds a nuttier taste and extra fiber.
Storage/Reheating
I store leftover muffins in an airtight container in the fridge for up to 3 days. To keep the crispy topping crunchy, I reheat them in the oven at 350°F (175°C) for 5-7 minutes before serving. They can also be frozen—just thaw them overnight in the fridge and reheat the same way.
FAQs
How do I prevent the muffins from being soggy?
Removing excess moisture from the grated zucchini and potato is key. I always squeeze out as much water as I can using a towel or cheesecloth before mixing the batter.
Can I make these muffins gluten-free?
Yes! I substitute the all-purpose flour with a gluten-free flour blend that works for baking, making sure it includes xanthan gum or a similar binder for structure.
Are these muffins suitable for meal prep?
Definitely. They store well in the fridge and reheat nicely, making them a convenient snack or side dish to prepare ahead of time.
Can I add other vegetables?
Absolutely! Finely chopped carrots, bell peppers, or spinach work well in the batter, but keep the moisture content in check to avoid sogginess.
What can I use instead of Parmesan cheese?
You can use Pecorino Romano, Asiago, or a dairy-free vegan cheese alternative depending on your dietary preferences.
Conclusion
These Crispy Parmesan Zucchini Potato Muffins have become one of my favorite savory treats because they’re easy to make, full of flavor, and versatile enough to customize. Whether I’m serving them as a snack, side, or part of brunch, I appreciate how they sneak in veggies without sacrificing taste or texture. I’m confident this recipe will quickly become a go-to in your kitchen as well.
Recipe:
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Crispy Parmesan Zucchini Potato Muffins
- Total Time: 28-30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Crispy Parmesan Zucchini Potato Muffins balance crispy and tender textures with savory flavor from fresh veggies and cheese. Perfect as a snack, side dish, or light breakfast, made easily with simple ingredients.
Ingredients
1 medium zucchini, grated
1 medium potato, peeled and grated
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1/2 cup grated Parmesan cheese
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/4 cup olive oil
2 large eggs
1/4 cup milk (dairy or non-dairy)
1/4 cup fresh parsley, chopped (optional)
For the Crispy Topping:
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1 tbsp breadcrumbs (optional for extra crunch)
Instructions
- Grate zucchini and potato, then place in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
- Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, Parmesan, baking powder, baking soda, salt, pepper, and oregano.
- In a separate bowl, beat eggs and add olive oil, milk, and parsley (if using).
- Stir grated zucchini and potato into the wet ingredients, then pour wet into dry ingredients and mix until just combined.
- Spoon batter into muffin cups, filling each about three-quarters full.
- Mix Parmesan, olive oil, and breadcrumbs (if using) for topping and sprinkle over each muffin.
- Bake muffins for 18-20 minutes until golden brown, crispy on top, and a toothpick inserted comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Removing excess moisture from zucchini and potato is essential to prevent sogginess.
Use whole wheat flour for a healthier, nuttier flavor with added fiber.
Substitute Parmesan with Pecorino Romano, Asiago, or vegan cheese for dietary needs.
Experiment with herbs like thyme or basil to vary the flavor.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to keep topping crispy.
Can be frozen; thaw overnight and reheat before serving.
Optional additions: chopped onions, garlic, red pepper flakes, or other veggies like carrots, bell peppers, or spinach.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Snack, Side Dish, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
