These savory zucchini and potato muffins are a delicious and hearty snack or side dish. Packed with vegetables and tender potato, they’re perfect for breakfast, brunch, or even a light lunch. The muffins are moist, flavorful, and easy to make, with a hint of garlic and cheese to enhance the taste.
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 45 minutes
Ingredients:
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cheese (cheddar or your choice)
- 1/4 cup chopped green onions (optional)
- 1/4 cup milk
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 2 cloves garlic, minced (optional)
- 1 teaspoon dried herbs (oregano, thyme, or basil)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Grease a muffin tin or line with paper liners.
- Prepare the Vegetables:
- Grate the zucchini and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- In a large bowl, combine the grated zucchini, potatoes, and garlic (if using).
- Mix Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and dried herbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk the eggs, milk, and olive oil (or melted butter) until well combined.
- Combine Everything:
- Add the wet ingredients to the dry ingredients, and stir until just combined. Then, fold in the grated vegetables and grated cheese.
- Spoon Into Muffin Tin:
- Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Cool and Serve:
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions:
- Serve as a side dish with roasted meats or grilled vegetables.
- Pair with a fresh salad for a light meal.
- Enjoy as a snack on the go.
- Serve with a dollop of sour cream or yogurt for extra flavor.
- Add a sprinkle of fresh herbs like parsley or chives before serving.
Cooking Tips:
- If you want a lighter version, you can replace the all-purpose flour with whole wheat flour.
- Feel free to add other vegetables like carrots or spinach for added flavor and nutrients.
- For extra cheesy muffins, sprinkle more cheese on top before baking.
Nutritional Benefits:
- Zucchini and potatoes are both high in vitamins and fiber.
- These muffins are a great source of healthy fats from olive oil and cheese.
- Packed with protein from eggs and cheese, making them a satisfying snack.
Dietary Information:
- Vegetarian
- Can be made gluten-free with a gluten-free flour blend.
- Can be dairy-free if cheese is omitted or replaced with dairy-free options.
Nutritional Facts (per muffin, approx.):
- Calories: 160
- Protein: 5g
- Carbs: 22g
- Fat: 7g
- Fiber: 2g
- Sugar: 2g
Storage:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- To freeze, place the cooled muffins in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, simply warm them in the oven or microwave.
Why You’ll Love This Recipe:
- These muffins are super versatile, so you can enjoy them as a snack, side dish, or even a quick breakfast.
- They’re packed with nutritious vegetables but still taste delicious with a cheesy, savory flavor.
- Perfect for meal prep or making ahead for busy mornings!
Conclusion:
Zucchini potato muffins are a tasty and satisfying treat that everyone in the family will enjoy. They’re easy to make, packed with nutrients, and can be customized to your liking. Whether you’re serving them for breakfast or as a side, they’ll be a hit every time!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will work well and add a slightly sweeter flavor to the muffins. - Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. - Can I freeze these muffins?
Yes, these muffins freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. - Can I add other vegetables to the batter?
Absolutely! Feel free to add finely chopped carrots, spinach, or even mushrooms for added flavor. - How can I make these muffins vegan?
You can use flax eggs in place of regular eggs and substitute the cheese with a dairy-free version. - Can I make these muffins ahead of time?
Yes, these muffins can be made ahead and stored in an airtight container for up to 3 days. - Do I need to squeeze out the moisture from the zucchini and potatoes?
Yes, it’s important to squeeze out the moisture to ensure the muffins aren’t soggy. - How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. - Can I use non-dairy milk?
Yes, feel free to use almond milk, oat milk, or any other dairy-free milk substitute. - How can I make these muffins spicier?
You can add red pepper flakes or cayenne pepper to the batter for a spicy kick!