Introduction

These Herbed Zucchini Potato Muffins with Parmesan are savory, fluffy, and bursting with flavor. Perfect for breakfast, brunch, or as a light snack, these muffins combine shredded zucchini and grated potatoes with aromatic herbs, a hint of garlic, and the rich umami of Parmesan cheese. A sprinkle of fresh thyme or rosemary on top adds an extra layer of fragrance that will fill your kitchen as they bake.

These muffins are great for on-the-go eating and pair well with soups, salads, or as a side for dinner. Not only are they delicious, but they also sneak in some veggies, making them a nutritious option. Moist on the inside with a golden, crisp top, they’re bound to become a household favorite.

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Ingredients

Dry Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Wet Ingredients:

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 cup grated potatoes (Russet or Yukon Gold, squeezed to remove moisture)
• 2 large eggs
• ½ cup plain Greek yogurt or sour cream
• ¼ cup olive oil or melted butter
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh thyme or rosemary (plus more for topping)

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Preparation

Step 1: Prepare the Zucchini and Potatoes

1. Grate the zucchini and potatoes using a box grater.
2. Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing the water helps the muffins stay light and prevents them from becoming soggy.

Step 2: Preheat the Oven and Prepare the Muffin Tin

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

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.

Step 4: Combine the Wet Ingredients

1. In a separate bowl, whisk the eggs, yogurt (or sour cream), and olive oil (or melted butter) until smooth.
2. Add the grated zucchini, potatoes, Parmesan cheese, and chopped herbs. Stir to combine.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients.
2. Gently fold the mixture until just combined—avoid overmixing to keep the muffins light and fluffy.

Step 6: Fill the Muffin Tin

1. Divide the batter evenly among the muffin cups, filling each about ¾ full.
2. Top each muffin with a sprinkle of fresh thyme or rosemary for added aroma and flavor.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
2. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Cooking Note

• Ensure the grated zucchini and potatoes are well-drained to avoid soggy muffins.
• For an extra cheesy flavor, sprinkle a little more Parmesan on top before baking.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

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Serving Suggestions

• Serve warm with a dollop of sour cream or Greek yogurt.
• Pair with a hearty soup or salad for a light yet filling meal.
• Enjoy as a savory snack with coffee or tea, or as a side dish for breakfast alongside eggs and avocado.

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Tips

• Add a handful of chopped spinach or grated carrots for an extra veggie boost.
• If you prefer a gluten-free option, swap the all-purpose flour for a gluten-free flour blend.
• For a richer flavor, try using Gruyère or sharp cheddar in place of Parmesan.
• These muffins freeze well—wrap them individually and store in the freezer for up to 2 months. Reheat in the oven or microwave before serving.

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Prep Time

15 minutes

Cooking Time

25 minutes

Total Time

40 minutes

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Nutritional Information (Per Muffin):

• Calories: 180
• Protein: 6g
• Sodium: 280mg
• Fat: 10g
• Carbohydrates: 17g
• Fiber: 2g

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Conclusion

These Herbed Zucchini Potato Muffins with Parmesan are a savory, veggie-packed treat that’s easy to make and even easier to enjoy. Whether you serve them fresh out of the oven or reheat them for a quick snack, these muffins are sure to impress with their golden crust, soft interior, and fragrant herb topping. A perfect addition to any meal or a great snack on the go, these muffins bring the flavors of zucchini, potato, and Parmesan together in every bite.

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