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Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with paper liners.
Place grated zucchini, carrot, and potato in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
In a large bowl, beat the eggs and olive oil (or melted butter) together.
Add the grated vegetables, flour, Parmesan (if using), parsley, baking powder, salt, and pepper. Mix well until combined.
Spoon the mixture evenly into the muffin tin cups, filling each about 3/4 full.
Bake for 25–30 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Let muffins cool slightly before removing from the tin.
Serving and Storage Tips:
Serve warm as a snack or side dish with sour cream or yogurt dip.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or toaster oven to keep muffins crispy.
Variations:
Add 1/4 cup cooked bacon or ham bits for a meaty twist.
Use different herbs like thyme or rosemary instead of parsley.
Mix in a handful of shredded cheddar or mozzarella cheese for extra cheesiness.
FAQ:
Q: Can I make these muffins gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free flour blend.
Q: Can I freeze the muffins?
A: Yes, freeze cooled muffins in an airtight bag for up to 2 months. Thaw and reheat before serving.
Q: Can I bake these in a loaf pan instead?
A: Absolutely! Bake at 350°F (175°C) for 40–45 minutes or until cooked through.
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