Cheesy Zucchini and Potato Muffins

These Cheesy Zucchini and Potato Muffins are a savory delight, perfect for breakfast, snacks, or as a side dish. Packed with grated zucchini, potatoes, and gooey cheese, they’re moist, flavorful, and easy to make. Ideal for meal prep or on-the-go bites, they’re a hit with both kids and adults.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes

Ingredients (Cups and Grams)

  • Zucchini: 1 medium (about 1 cup, 150 g), grated
  • Potatoes: 2 medium (about 1 cup, 200 g), grated
  • Eggs: 2 large
  • All-purpose flour: 1/2 cup (60 g)
  • Baking powder: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Black pepper: 1/4 teaspoon
  • Paprika: 1/2 teaspoon
  • Cheddar cheese: 1 cup (100 g), grated
  • Parmesan cheese: 1/4 cup (25 g), grated
  • Olive oil: 2 tablespoons (30 ml)
  • Fresh parsley: 2 tablespoons, chopped

Directions

  • Prepare the Zucchini and Potatoes:
    • Preheat your oven to 375°F (190°C).
    • Grease a muffin tin or line it with paper liners.
    • Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
  • Mix the Batter:
    • In a large bowl, whisk the eggs until fluffy.
    • Add flour, baking powder, salt, black pepper, and paprika. Mix until combined.
    • Stir in grated zucchini, potatoes, cheddar cheese, Parmesan cheese, olive oil, and chopped parsley. Mix well to form a thick batter.
  • Fill the Muffin Tin:
    • Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.
  • Bake the Muffins:
    • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Cool and Serve:
    • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Serving Suggestions

  • Enjoy with a dollop of sour cream or Greek yogurt.
  • Pair with a fresh salad or soup for a light meal.
  • Serve as a side with grilled chicken or fish.

Cooking Tips

  • Use a combination of cheddar and mozzarella for a creamier texture.
  • Add chopped ham or cooked bacon for extra flavor.
  • Ensure you squeeze out all the moisture from the zucchini and potatoes to prevent soggy muffins.

Nutritional Benefits

  • Zucchini: Low in calories and high in vitamins C and A.
  • Potatoes: A great source of potassium and energy-boosting carbohydrates.
  • Cheese: Adds protein and calcium.

Dietary Information

  • Vegetarian-friendly.
  • Can be made gluten-free by substituting flour with gluten-free flour.

Nutritional Facts (Per Muffin, Approx.)

  • Calories: 150
  • Protein: 6 g
  • Carbohydrates: 12 g
  • Fat: 8 g
  • Fiber: 2 g
  • Sodium: 200 mg

Storage

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Freeze muffins for up to 2 months. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

  • Simple and quick to prepare with minimal cleanup.
  • A delicious way to use up extra zucchini and potatoes.
  • Perfect for meal prep or quick snacks.
  • Kid-friendly and customizable with your favorite add-ins.

Conclusion
These Cheesy Zucchini and Potato Muffins are a savory twist on classic muffins, offering a burst of cheesy goodness with every bite. They’re a great way to sneak vegetables into your diet and are perfect for any time of the day. Try them today for a healthy, satisfying treat that’s sure to impress!

Frequently Asked Questions

  • Can I use sweet potatoes instead of regular potatoes?
    Yes, sweet potatoes add a natural sweetness and work wonderfully.
  • What other cheeses can I use?
    Mozzarella, Gruyère, or feta are great substitutes or additions.
  • Can I make this recipe gluten-free?
    Substitute the all-purpose flour with gluten-free flour or almond flour.
  • Can I freeze these muffins?
    Yes, freeze them in an airtight container for up to 2 months.
  • What can I use instead of parsley?
    Use fresh dill, chives, or cilantro for a different flavor profile.
  • Can I add protein to the muffins?
    Yes, mix in cooked bacon, ham, or shredded chicken for extra protein.
  • How do I prevent the muffins from sticking to the pan?
    Grease the muffin tin well or use non-stick paper liners.
  • Can I make mini muffins with this recipe?
    Absolutely! Adjust the baking time to 12-15 minutes for mini muffins.
  • How do I store leftovers?
    Refrigerate in an airtight container and reheat before serving.
  • Can I make the batter ahead of time?
    It’s best to bake immediately, but you can prep the grated zucchini and potatoes in advance and store them in the fridge.