Savory, Cheesy, & Perfect for Breakfast or Snacking!
These Parmesan Zucchini Potato Muffins are a delicious way to sneak in veggies while enjoying a fluffy, savory muffin packed with cheese and herbs. Great for meal prep, brunch, or a side dish—they’re gluten-free, moist, and full of flavor!
Why You’ll Love This Recipe
✔ Loaded with veggies – Zucchini & potato keep them moist
✔ Cheesy & savory – Parmesan adds a rich, umami kick
✔ Gluten-free – Uses almond flour for a tender crumb
✔ Meal-prep friendly – Freeze well for quick snacks
Ingredients (Makes 12 muffins)
Dry Ingredients
- 1½ cups blanched almond flour
- ½ cup grated Parmesan cheese
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Wet Ingredients
- 3 large eggs, beaten
- ¼ cup olive oil or melted butter
- 1 cup shredded zucchini, squeezed dry
- ½ cup grated russet potato, squeezed dry
- 2 tbsp chopped fresh herbs (parsley, chives, or dill)
(Optional: Extra Parmesan for topping)
Step-by-Step Instructions
1. Prep the Veggies
- Shred zucchini and potato, then squeeze out excess moisture in a clean towel.
2. Mix Dry Ingredients
- In a bowl, whisk almond flour, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper.
3. Combine Wet Ingredients
- In another bowl, mix eggs, olive oil, zucchini, potato, and herbs.
- Fold wet mixture into dry ingredients until just combined.
4. Bake
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.
- Divide batter evenly into 12 muffin cups.
- Sprinkle with extra Parmesan (if using).
- Bake 20–25 minutes until golden and set.
5. Cool & Serve
- Let cool 5 minutes in the pan, then transfer to a rack.
- Best served warm with sour cream or herbed yogurt dip!
Pro Tips
🔥 Extra crispy tops – Broil 1–2 minutes at the end.
🧀 Cheese variations – Try cheddar or Gruyère instead of Parmesan.
⏳ Storage – Keep in the fridge 3–4 days or freeze 1 month.
Serving Ideas
- Breakfast on the go – With a fried egg on top
- Side for soup – Instead of bread or crackers
- Appetizer – Cut into halves with a dipping sauce
FAQ
Q: Can I use regular flour?
A: Yes, swap almond flour for 1 cup all-purpose flour.
Q: Can I make these vegan?
A: Try flax eggs (3 tbsp water + 1 tbsp flaxseed = 1 egg).
Q: Why are my muffins soggy?
A: You didn’t squeeze enough water from the zucchini/potato.