1 cup (130g) shredded zucchini, squeezed dry (see tip below)
1½ cups (360g) mashed potatoes (leftover or freshly made)
½ cup (50g) grated Parmesan cheese
2 large eggs, beaten
¼ cup (30g) all-purpose flour (or almond flour for GF)
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley or chives, chopped (optional)
1–2 tbsp olive oil or melted butter (for greasing pan)
🌱 Vegan option: Use flax eggs and nutritional yeast instead of Parmesan.
🍳 Instructions
Prep the zucchini
Shred zucchini using a box grater or food processor.
Place in a clean kitchen towel and squeeze out as much liquid as possible.
💡 This step is key — wet zucchini = soggy muffins!
Mix the batter
In a large bowl, combine mashed potatoes, zucchini, Parmesan, eggs, flour, baking powder, spices, and herbs.
Stir until smooth and well blended — don’t overmix.
Fill the muffin tin
Preheat oven to 400°F (200°C).
Grease a 12-cup muffin tin with olive oil or non-stick spray.
Spoon mixture evenly into each cup, pressing down slightly.
Bake until golden
Bake 20–25 minutes, until edges are crispy and golden brown.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).
Cool & serve
Let cool 5 minutes before removing with a spoon or fork.
Serve warm with your favorite dip or sauce.
🔥 Pro Tip: Sprinkle extra Parmesan on top before baking for a cheesy crust!
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