How do you keep zucchini muffins from getting soggy?

The key is removing as much water from the zucchini as possible. After grating, wrap it in a clean kitchen towel or cheesecloth and squeeze firmly until the moisture is nearly gone. This step is essential for achieving that crispy texture in your crispy parmesan zucchini potato muffins . A soggy batter will never crisp up properly in the oven.

Can I freeze zucchini potato muffins?

Absolutely. These muffins freeze beautifully. Once cooled, freeze them in a single layer before transferring them to a sealed freezer bag. When you’re ready to enjoy, reheat in the oven or toaster oven to bring back that deliciously crisp exterior.

What cheese works best for savory muffins?

Parmesan is perfect for a sharp, salty flavor and crispness, but you can get creative. Cheddar, gouda, feta, or a mix of cheeses can all work in your zucchini potato muffins. Just be sure to shred them yourself for the best melt and taste.

Are zucchini potato muffins healthy?

These muffins are a nutritious choice packed with real veggies and protein from the eggs and cheese. They’re baked, not fried—making them a wholesome option for snacks, meal prep, or even breakfast. Pair with a light salad or soup for a balanced meal.

Crispy Parmesan Zucchini Potato Muffins

Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 medium zucchini, grated and moisture squeezed; 1 medium potato, peeled and grated; 1 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup green onions, chopped (optional); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika; Cooking spray or olive oil for greasing

Description

Crispy on the outside, soft and flavorful on the inside, these Crispy Parmesan Zucchini Potato Muffins are a delicious way to enjoy your veggies! Made with fresh zucchini, shredded potato, and savory Parmesan cheese, they’re perfect as a snack, side dish, or even a quick breakfast. Easy to make and full of wholesome ingredients, these muffins are a tasty family-friendly option that even picky eaters will love.

Ingredients

Scale

1 medium zucchini, grated and moisture squeezed

1 medium potato, peeled and grated

1 cup grated Parmesan cheese

1/2 cup all-purpose flour

2 large eggs

1/4 cup green onions, chopped (optional)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika

Cooking spray or olive oil for greasing

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.

2. Grate the zucchini and potato. Squeeze out as much moisture as possible.

3. In a large bowl, combine vegetables, cheese, flour, eggs, and all seasonings.

4. Mix well until fully incorporated.

5. Scoop mixture evenly into muffin tins, filling each 3/4 full.

6. Bake for 20–25 minutes until tops are golden brown and firm.

7. Cool in the tin for 5 minutes, then transfer to a wire rack.

8. Serve warm or store for later.

Notes

Store in fridge for up to 4 days or freeze for up to 2 months.

Reheat in oven or toaster oven to keep crisp.

Customize with other cheeses or veggies if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 100
Sugar: 0.5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg

Keywords: Zucchini, potato, parmesan cheese, olive oil, eggs, savory muffins, meal prep, brunch recipe