Description
Delicious muffins combining zucchini, potatoes, and Parmesan cheese, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated potatoes (about 1 medium potato)
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (optional, for added moisture)
Instructions
- Prepare the vegetables by grating the zucchinis and potatoes, then squeeze out excess moisture.
- Mix the dry ingredients in a large bowl: flour, baking powder, salt, black pepper, and garlic powder.
- In another bowl, whisk together the eggs and olive oil, then add the grated zucchini and potatoes.
- Combine the wet mixture with the dry ingredients, stirring until just combined, then fold in the grated Parmesan cheese.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, replace eggs with flaxseed meal mixed with water and use nutritional yeast instead of Parmesan.
- Add herbs like basil or oregano for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Parmesan, Zucchini, Potato, Muffins, Recipe