Golden, crispy on the outside and tender inside, these savory zucchini-potato muffins are packed with Parmesan, herbs, and vegetables. They make a great breakfast, snack, side dish, or light lunch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes
• Servings: 6
• Makes: 12 muffins
• Difficulty: Easy
• Cuisine: American / Mediterranean-inspired

Ingredients

For the Muffins

• 2 medium zucchini, about 450 g total
• 2 medium potatoes, about 400 g total
• 2 large eggs
• ¾ cup (75 g) finely grated Parmesan cheese
• ⅓ cup (40 g) breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp finely chopped green onion, optional

For Extra Crispy Tops

• 2 tbsp finely grated Parmesan
• 1 tbsp breadcrumbs
• 1 tsp olive oil

Instructions

1. Prepare the zucchini

Wash and grate the zucchini using the large holes of a box grater.

Place the grated zucchini in a clean kitchen towel and squeeze very thoroughly to remove excess moisture.

This step is extremely important. Too much water can make the muffins soft instead of crispy.

2. Prepare the potatoes

Peel the potatoes and grate them.

Place the grated potatoes in cold water and rinse for about 30 seconds.

Drain and squeeze them very dry using a clean kitchen towel.

You want the zucchini and potato mixture to be as dry as possible.

3. Preheat the oven

Preheat your oven to 425°F (220°C).

Grease a 12-cup muffin tin with olive oil or cooking spray.

For the crispiest edges, a metal muffin pan works particularly well.

4. Make the mixture

In a large bowl, combine:

• Grated zucchini
• Grated potato
• Eggs
• Parmesan
• Breadcrumbs
• Garlic
• Parsley
• Oregano
• Thyme
• Paprika
• Onion powder
• Salt
• Black pepper
• Green onion, if using

Mix thoroughly until everything is evenly combined.

5. Fill the muffin pan

Divide the mixture evenly among the 12 muffin cups.

Press the mixture down firmly with the back of a spoon.

Do not leave the mixture loose because compacting it helps the muffins hold together.

Fill each cup almost to the top.

6. Add the crispy topping

Mix the Parmesan, breadcrumbs, and olive oil in a small bowl.

Sprinkle a little mixture over each muffin.

7. Bake

Place the muffin pan in the preheated oven.

Bake for 25–30 minutes, or until:

• The tops are golden brown.
• The edges are crispy.
• The centers are set.
• The potatoes are fully cooked.

For an even crispier finish, turn on the broiler for 1–2 minutes at the end. Watch carefully so the Parmesan does not burn.

8. Cool

Remove the pan from the oven and allow the muffins to cool for 5–10 minutes.

Run a small knife around the edges if necessary, then carefully remove the muffins.

Cooling slightly helps them firm up.

Air Fryer Method

You can also make these in silicone muffin cups or small oven-safe ramekins.

• Preheat air fryer to 375°F (190°C).
• Fill the silicone cups with the mixture.
• Air fry for approximately 12–16 minutes.
• Check that the potatoes are fully cooked and the tops are golden.

Cooking time can vary depending on the air fryer and the size of the muffins.

Approximate Nutrition

Per muffin, assuming 12 muffins:

• Calories: 115–130 kcal
• Protein: 6–7 g
• Carbohydrates: 13–15 g
• Fat: 5–6 g
• Fiber: 1–2 g
• Sugar: 1–2 g
• Sodium: approximately 250–320 mg

Nutrition will vary depending on the exact ingredients, Parmesan, breadcrumbs, and portion size.

Nut Information

Nuts Used

None.

This recipe contains no peanuts or tree nuts as written.

Naturally Nut-Free Ingredients

• Zucchini
• Potatoes
• Eggs
• Parmesan
• Breadcrumbs
• Garlic
• Herbs
• Olive oil
• Spices

If preparing this recipe for someone with a serious nut allergy, check the labels of Parmesan, breadcrumbs, seasonings, and cooking spray for allergen statements and possible cross-contact.

Allergy Information

• Peanuts: None
• Tree nuts: None
• Dairy: Yes — Parmesan
• Eggs: Yes
• Wheat/Gluten: Usually present in breadcrumbs
• Soy: Not intentionally included
• Sesame: Not intentionally included

Gluten-Free Option

Use certified gluten-free breadcrumbs.

Dairy-Free Option

Replace Parmesan with a dairy-free Parmesan-style alternative, although the flavor and crispiness may differ.

Egg-Free Option

A suitable egg replacer can be used, but eggs provide important binding in this recipe, so the texture may change.

Tips for Extra-Crispy Muffins

1. Remove as much water as possible

This is the most important tip. Zucchini contains a lot of water, and potatoes also release moisture.

2. Use freshly grated Parmesan

Finely grated Parmesan melts and browns beautifully, creating crispy golden edges.

3. Don’t overcrowd the muffin cups

Leave enough space around the mixture for hot air to circulate.

4. Grease the pan well

A well-greased metal muffin tin gives the muffins crispier edges and makes removal easier.

5. Let them cool briefly

Allowing the muffins to rest for several minutes helps them set and prevents them from breaking apart.

Serving Suggestions

Serve these crispy muffins with:

• Greek yogurt
• Garlic yogurt sauce
• Tzatziki
• Sour cream
• Avocado dip
• Tomato salsa
• Fresh green salad
• Grilled chicken
• Roasted vegetables
• Poached or fried eggs

They are especially delicious served warm with a spoonful of cool garlic Greek yogurt.

Storage

Store cooled muffins in an airtight container in the refrigerator for 3–4 days.

For best texture, reheat them in:

• Oven: 375°F (190°C) for 8–10 minutes
• Air fryer: 350°F (175°C) for 4–6 minutes

Avoid microwaving if you want to maintain the crispy exterior.

Freezing

Allow the muffins to cool completely.

Place them on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container.

Freeze for up to 2–3 months for best quality.

Reheat from frozen in a 375°F (190°C) oven or air fryer until hot and crispy.

Quick Q&A

Q: Why are my zucchini potato muffins soggy?
The most common reason is excess moisture. Squeeze the grated zucchini and potatoes extremely well before mixing.

Q: Can I make these without breadcrumbs?
Yes. You can use oat flour or certified gluten-free breadcrumbs. The texture may be slightly different.

Q: Can I use sweet potatoes instead of regular potatoes?
Yes. Sweet potatoes give the muffins a slightly sweeter flavor and softer texture.

Q: Can I add cheese other than Parmesan?
Yes. Cheddar, mozzarella, feta, or Gruyère can be added. Parmesan gives the crispiest result.

Q: Can I add chicken?
Yes. Add approximately ½ cup finely chopped cooked chicken for a higher-protein version.

Q: Can I add bacon?
Yes. Add ¼ cup cooked and crumbled bacon. Reduce the salt slightly because Parmesan and bacon are both salty.

Q: Can I make these ahead of time?
Yes. Prepare and bake them ahead, refrigerate, and reheat in an oven or air fryer before serving.

Q: Can I make mini muffins?
Yes. Use a mini muffin pan and reduce the cooking time. Start checking them after approximately 15 minutes.

Q: How do I stop them from sticking to the pan?
Grease the muffin cups thoroughly. Allow the muffins to cool for 5–10 minutes before removing them.

Q: Are these suitable for meal prep?
Yes. They store well in the refrigerator and can be reheated quickly, making them convenient for breakfast, lunch, or snacks.

Q: Can I make them without Parmesan?
Yes, but Parmesan adds both flavor and crispiness. If omitted, consider adding another tablespoon of breadcrumbs and slightly increasing the seasoning.

Q: Are these low-carb?
They are lower in carbohydrates than many traditional potato muffins, but they are not very low-carb or keto-friendly because they contain potatoes and breadcrumbs. For a lower-carb version, replace most of the potato with additional zucchini or cauliflower and use a low-carb binder.