- 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!
✅ Tips for the Best Results:
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