About the Recipe
These Zucchini Parmesan Muffins are a wholesome, savory bake made with simple ingredients and mindful swaps. Using almond flour and a reduced amount of potato, they deliver comforting flavor and texture while supporting balanced blood sugar—perfect for portion-controlled eating without sacrificing taste.
Ingredients
1 medium zucchini, grated and squeezed very dry
½ small potato, peeled and grated (reduced for lower glycemic load)
¾ cup finely grated Parmesan cheese
½ cup almond flour (replaces all-purpose flour)
2 large eggs
2 Tbsp chopped green onions (optional)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Cooking spray or olive oil, for greasing
Preparation
Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
Step 2: Grate the zucchini and potato using a box grater. Wrap them in cheesecloth or a clean kitchen towel and squeeze firmly to remove all excess moisture.
Step 3: In a large mixing bowl, combine the grated zucchini and potato, Parmesan cheese, almond flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika.
Step 4: Mix until well blended. The mixture should be moist but hold together when pressed.
Step 5: Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full. Gently press the tops flat using the back of a spoon.
Step 6: Bake for 20–25 minutes, or until the muffins are golden and crisp around the edges.
Step 7: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.