Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease a 12-cup muffin tin or line it with paper liners for easy removal.

Step 2: Prepare the Zucchini and Potatoes

• Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to avoid soggy muffins. Do the same for the grated potatoes, pressing out the excess liquid.
• Transfer the zucchini and potatoes to a large mixing bowl.

Step 3: Mix the Batter

• Add the shredded cheddar cheese, Parmesan cheese, eggs, and olive oil to the bowl with the zucchini and potatoes. Stir well to combine.
• In a separate small bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
• Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and a thick batter forms.

Step 4: Fill the Muffin Tin

• Spoon the zucchini-potato mixture evenly into the prepared muffin tin, filling each cup about ¾ of the way full.
• Sprinkle the tops of each muffin with everything bagel seasoning to add a flavorful and crunchy topping.

Step 5: Bake the Muffins

• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
• Once done, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.