Ingredients:

  • 1 medium zucchini, grated (about 1 cup packed), excess moisture squeezed out (approx. 150g)
  • 1 medium potato, peeled and grated (about 1 cup packed), excess moisture squeezed out (approx. 150g)
  • ¼ cup green onions, chopped (optional) (approx. 30g)
  • 1 cup grated Parmesan cheese (about 85g)
  • 2 large eggs (approx. 100g)
  • ½ cup all-purpose flour (about 60g)
  • ½ tsp garlic powder (approx. 2g)
  • ½ tsp onion powder (approx. 2g)
  • ½ tsp salt (approx. 3g)
  • ¼ tsp black pepper (approx. 1g)
  • ¼ tsp paprika (approx. 1g)
  • Cooking spray or olive oil (for greasing) (approx. 5g)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray or olive oil.
  2. Grate the zucchini and potato. Wrap them separately in a clean kitchen towel or cheesecloth and squeeze out as much moisture as humanly possible.
  3. In a large bowl, combine the squeezed zucchini, potato, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is well combined.
  4. Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  5. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.