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

Serving: These savory muffins are perfect for breakfast, brunch, or as a side dish to a soup or salad. They pair well with a light dipping sauce or can be enjoyed on their own.
Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to 1 week. You can also freeze the muffins for up to 3 months; just thaw them at room temperature or heat them in the oven before serving.
Variants
Cheesy Zucchini Potato Muffins: Add extra cheese to the batter, such as shredded mozzarella or cheddar, for a more cheesy flavor.
Spicy Muffins: Add a pinch of red pepper flakes to the batter for a bit of heat and spice.
Herb Variations: Swap the dried Italian herbs for fresh herbs, such as basil, thyme, or rosemary, for an added flavor boost.
FAQ
Q: Can I use sweet potato instead of regular potato?
A: Yes! Sweet potato will give the muffins a slightly sweeter flavor and a lovely color. It’s a great variation if you want to experiment with a different taste.

Q: Do I have to squeeze out the moisture from the zucchini and potato?
A: Yes, squeezing out the moisture is important to avoid soggy muffins. It helps to keep the texture light and fluffy.

Q: Can I make these muffins ahead of time?
A: Absolutely! These muffins can be made ahead of time and stored in an airtight container. Reheat them in the oven or microwave before serving for the best taste and texture.

Zucchini Potato Parmesan Muffins are a delicious way to enjoy vegetables in a savory, satisfying format. Their tender crumb, cheesy richness, and slight crispness make them a perfect addition to any meal!