Zucchini Potato Parmesan Muffins: Savory, Moist, and Full of Flavor

Grate the zucchini and potato using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This helps the muffins stay light and prevents them from becoming soggy.
Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, milk, and egg until smooth and well combined.
Step 3: Add the Dry Ingredients

To the wet ingredients, add the flour, Parmesan cheese, garlic powder, Italian herbs, baking powder, baking soda, salt, and pepper. Stir to combine, making sure the dry ingredients are well incorporated.
Step 4: Add the Grated Vegetables

Gently fold the grated zucchini and potato into the batter, mixing until evenly distributed. The mixture should be thick but moist.
Step 5: Spoon Into Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners. Spoon the muffin batter into each cup, filling them about 2/3 of the way full.
Step 6: Bake

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown. You can also check for doneness by lightly pressing on the tops to see if they spring back.
Step 7: Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely. Garnish with fresh parsley if desired and serve warm or at room temperature.
Serving and Storage Tips