Parmesan Zucchini Potato Muffins 🥔🧀


 

Savory, Cheesy, & Perfect for Breakfast or Snacking!

These Parmesan Zucchini Potato Muffins are a delicious way to sneak in veggies while enjoying a fluffy, savory muffin packed with cheese and herbs. Great for meal prep, brunch, or a side dish—they’re gluten-free, moist, and full of flavor!

Why You’ll Love This Recipe

✔ Loaded with veggies – Zucchini & potato keep them moist
✔ Cheesy & savory – Parmesan adds a rich, umami kick
✔ Gluten-free – Uses almond flour for a tender crumb
✔ Meal-prep friendly – Freeze well for quick snacks

Ingredients (Makes 12 muffins)

Dry Ingredients

  • 1½ cups blanched almond flour

  • ½ cup grated Parmesan cheese

  • 1 tsp baking powder

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

Wet Ingredients

  • 3 large eggs, beaten

  • ¼ cup olive oil or melted butter

  • 1 cup shredded zucchini, squeezed dry

  • ½ cup grated russet potato, squeezed dry

  • 2 tbsp chopped fresh herbs (parsley, chives, or dill)

(Optional: Extra Parmesan for topping)

Step-by-Step Instructions



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