Crispy Parmesan Zucchini Potato Muffins

In recent years, the trend of healthy snacking has surged in popularity, as more individuals are looking for ways to indulge their taste buds while still adhering to a wholesome diet. The demand for nutritious yet delicious snacks has led to the creation of innovative recipes that are both satisfying and beneficial for overall health. Among these delightful concoctions, Crispy Parmesan Zucchini Potato Muffins stand out as a remarkable option. These muffins not only offer a burst of flavor but also pack a nutritional punch, making them an excellent choice for anyone looking to enjoy a guilt-free snack.

Discover a deliciously healthy snacking option with Crispy Parmesan Zucchini Potato Muffins! These flavorful muffins combine the mild richness of zucchini and the comforting texture of potatoes, enhanced by savory Parmesan cheese. Perfect for any time of day, they are not only nutritious but also easy to make. Learn about the health benefits of each ingredient and follow our simple preparation steps to create a snack that satisfies your cravings without the guilt. Enjoy them warm or pair with your favorite dips!

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Ingredients

1 medium zucchini, grated and excess moisture squeezed out

1 medium potato, peeled and grated

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 large eggs

1/4 cup unsweetened almond milk (or any milk of your choice)

1/4 cup olive oil

Salt and pepper to taste

Fresh herbs (like parsley or chives), finely chopped, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line with muffin liners.

Prepare the Veggies: In a large mixing bowl, combine the grated zucchini and potato. Sprinkle some salt over them and let them sit for about 10 minutes. Then, use a clean kitchen towel to squeeze out the excess moisture.

Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, baking powder, baking soda, and a pinch of salt and pepper.

Combine Wet Ingredients: In a separate bowl, beat the eggs and then add in the almond milk and olive oil. Mix well.

Combine and Mix: In the bowl with the drained zucchini and potato mixture, pour in the wet ingredients and mix until just combined. Gradually fold the dry ingredient mixture into the wet mixture until incorporated. Be careful not to overmix.

Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. You can sprinkle a little extra Parmesan on top for added crispiness if desired.

Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Garnish with fresh herbs if desired. Serve warm and enjoy your crispy Parmesan zucchini potato muffins!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins