Directions:
Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or use paper liners.
In a large mixing bowl, combine the grated zucchini and potato. Using a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the vegetables.
Add the flour, grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Stir to combine.
In a separate bowl, whisk together the eggs and milk. Add the wet mixture to the dry ingredients and stir until everything is well combined.
Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 25-30 minutes or until the muffins are golden brown and crispy
on the edges.
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.
Tips for the Best Crispy Muffins
Drain Excess Moisture – Zucchini and potatoes release a lot of water, which can prevent your muffins from crisping up. After shredding, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Use a Muffin Tin with Oil – Grease your muffin tin generously or use silicone liners to ensure a crispy exterior. You can also lightly brush the tops with oil for extra crunch.
Don’t Overload with Cheese – While cheese adds great flavor, too much can make the muffins too soft. Stick to the recommended amount to maintain crispiness.
Bake at a High Temperature – Baking at around 400°F (200°C) ensures a golden brown, crispy texture.
Let Them Cool Slightly – Allow the muffins to set for a few minutes after baking. This helps them firm up, making them easier to remove from the tin.
