Zucchini Potato Muffins (Savory, Cheesy, and Easy)
Bake zucchini potato muffins with grated vegetables, Parmesan, cheddar, and crisp golden edges. A handy savory muffin for breakfast, lunchboxes, snacks,…
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Cooking tools:
- Oven
- Muffin tin
- Grater
- Kitchen towel
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Cooling rack
- Paper towel
- Airtight container
- Toaster oven
- Air fryer
- Fork
- Chef's knife
- Cutting board
- Kitchen timer
- Kitchen scale
- Pastry brush
- Spatula
- Ramekin
Ingredients
- 1 medium zucchini, about 8 oz (225 g), grated
- 1 medium Yukon gold potato, about 7 oz (200 g), grated
- 2 large eggs
- 1 tablespoon olive oil, plus more for greasing
- 1 cup (90 g) grated Parmesan cheese
- 1/2 cup (55 g) shredded sharp cheddar cheese
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Plain Greek yogurt, sour cream, or marinara sauce
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