Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.

Step 2: Prepare the Vegetables

Grate the zucchini and potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to prevent the muffins from becoming too soggy.

Step 3: Prepare the Muffin Batter

In a large mixing bowl, whisk together the eggs, milk, and olive oil until well combined. Add the grated zucchini and potatoes, diced ham, and Parmesan cheese. Stir to combine.

In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter, as it can make the muffins dense.

Step 4: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full. Top each muffin with a bit of the extra diced ham and a sprinkle of Parmesan cheese for added flavor and texture.

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 and a toothpick inserted into the center comes out clean. The tops should be slightly crispy, and the insides tender and moist.

Step 6: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, drizzled with spicy ketchup or hot sauce, depending on your preference.