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Parmesan Zucchini Potato Muffins

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Who says muffins are only for sweet treats? These Parmesan Zucchini Potato Muffins are here to change the game. Packed with tender shredded zucchini, creamy potatoes, and a savory kick from Parmesan cheese, these muffins are the perfect balance of comfort and flavor.

This recipe came to life one morning when I wanted to use up some extra zucchini and leftover mashed potatoes. Rather than making another casserole or soup, I decided to experiment with savory muffins—and they turned out to be a hit! These muffins are moist, flavorful, and wonderfully versatile. Whether you enjoy them warm out of the oven, pack them for a work lunch, or serve them as a side dish, they’ll quickly become a favorite in your rotation.

The best part? They’re incredibly easy to make and sneak in some veggies in the most delicious way. With their golden tops and cheesy, herby goodness, these muffins are both visually appealing and irresistibly tasty. Let’s dive in and bake up a batch of these savory delights!

Recipe Resume: Todd Wilbur Style

  • These Parmesan Zucchini Potato Muffins combine the creaminess of potatoes, the freshness of zucchini, and the umami of Parmesan cheese in a portable, muffin-sized treat.
  • Perfect as a snack, side dish, or even breakfast, they’re versatile and packed with flavor.
  • Easy to prepare and bake, these muffins are an excellent way to use up extra zucchini or mashed potatoes.
  • Moist, cheesy, and golden-brown, they’re sure to impress anyone who tries them!

Why These Parmesan Zucchini Potato Muffins?

  1. Savory & Cheesy: A perfect blend of Parmesan and herby flavors.
  2. Great Use of Leftovers: Use up mashed potatoes and zucchini creatively.
  3. Perfect for Any Time of Day: A versatile recipe that works for breakfast, snacks, or sides.
  4. Wholesome & Delicious: Packed with veggies and hearty ingredients.

What You Need for Parmesan Zucchini Potato Muffins

Ingredients

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  • 1 1/2 cups mashed potatoes (leftovers work great)
  • 1 medium zucchini, grated and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp baking powder
  • Salt and black pepper, to taste
  • 1/4 cup shredded mozzarella cheese (optional, for topping)

How to Make Parmesan Zucchini Potato Muffins

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin cups.
  2. Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy muffins.
  3. Mix the Ingredients: In a large bowl, combine the mashed potatoes, grated zucchini, Parmesan cheese, flour, eggs, milk, garlic powder, onion powder, Italian seasoning, baking powder, salt, and pepper. Mix until well combined.
  4. Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, filling them almost to the top. If desired, sprinkle shredded mozzarella cheese on top for extra cheesiness.
  5. Bake the Muffins: Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  6. Cool & Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips for Parmesan Zucchini Potato Muffins

  • Dry the Zucchini: Removing excess moisture from the zucchini is key to ensuring the muffins hold their shape.
  • Use Leftover Mashed Potatoes: This recipe is a great way to repurpose leftovers for a new and delicious dish.

Substitutions and Variations

  • Gluten-Free: Use almond flour or a gluten-free baking mix instead of all-purpose flour.
  • Add Protein: Stir in diced cooked bacon or ham for a heartier muffin.
  • Vegan Option: Use dairy-free cheese, plant-based milk, and a flax egg substitute.

Make a Healthier Version

  • Swap regular potatoes for sweet potatoes for added nutrients and a slightly sweeter flavor.
  • Use low-fat Parmesan cheese and reduce the salt for a lighter option.
  • Substitute white flour with whole wheat flour for more fiber.

Closing: Todd Wilbur Style

And there you have it—savory, cheesy, and oh-so-delicious Parmesan Zucchini Potato Muffins! These muffins are perfect for any occasion and a clever way to use up leftovers while wowing your family or guests. Enjoy them as a snack, a side, or even breakfast. Don’t forget to share your photos and check out more of our recipes for inspiration. Happy baking!

Frequently Asked Questions for Parmesan Zucchini Potato Muffins

  1. Can I freeze these muffins?
    Yes! Freeze them in an airtight container for up to 2 months. Reheat in the oven for best results.
  2. What’s the best way to store leftovers?
    Store in the fridge in an airtight container for up to 4 days.
  3. Can I make this gluten-free?
    Absolutely! Substitute the flour with a gluten-free blend or almond flour.
  4. What type of potatoes work best?
    Russet or Yukon Gold mashed potatoes work wonderfully in this recipe.
  5. Can I add other vegetables?
    Yes! Shredded carrots or spinach would make great additions.
  6. Do I need to use Parmesan cheese?
    Parmesan adds great flavor, but you can substitute it with sharp cheddar or Romano cheese.
  7. Can I make these vegan?
    Yes, by using plant-based milk, vegan cheese, and a flax egg substitute.
  8. What’s the serving size?
    This recipe makes about 10–12 muffins.
  9. Can I bake this in a loaf pan instead of a muffin tin?
    Yes! Bake in a greased loaf pan at the same temperature for about 35–40 minutes.
  10. How can I prevent the muffins from sticking to the pan?
    Use a non-stick spray or line the tin with parchment paper liners.
  11. Can I skip the mozzarella topping?
    Of course! The muffins are delicious even without the extra cheese on top.
  12. Are these muffins kid-friendly?
    Absolutely! They’re a great way to sneak in veggies while keeping the flavors kid-approved.
Parmesan Zucchini Potato Muffins
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Parmesan Zucchini Potato Muffins

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

 

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1/2 cups 1 1/2 mashed potatoes (leftovers work great)

  • 1 medium 1 zucchini, grated and squeezed dry

  • 1/2 cup 1/2 grated Parmesan cheese

  • 1/4 cup 1/4 all-purpose flour

  • 2 large 2 eggs

  • 1/4 cup 1/4 milk

  • 1 tsp 1 garlic powder

  • 1/2 tsp 1/2 onion powder

  • 1 tsp 1 dried Italian seasoning

  • 1/2 tsp 1/2 baking powder

  • Salt and black pepper, to taste

  • 1/4 cup 1/4 shredded mozzarella cheese (optional, for topping)

Directions

  • Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin cups.
  • Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent soggy muffins.
  • Mix the Ingredients: In a large bowl, combine the mashed potatoes, grated zucchini, Parmesan cheese, flour, eggs, milk, garlic powder, onion powder, Italian seasoning, baking powder, salt, and pepper. Mix until well combined.
  • Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, filling them almost to the top. If desired, sprinkle shredded mozzarella cheese on top for extra cheesiness.
  • Bake the Muffins: Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Cool & Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

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