Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
Prepare the Vegetables:
Grate the zucchini and potatoes, then place them in a clean kitchen towel. Squeeze out as much moisture as possible to prevent soggy muffins.
Mix the Ingredients:
In a large mixing bowl, combine the grated zucchini, grated potatoes, cheddar cheese, and Parmesan cheese.
In a separate small bowl, whisk the eggs, olive oil, salt, black pepper, garlic powder, onion powder, and paprika (if using).
Add the wet ingredients to the zucchini and potato mixture and stir to combine.
Add the Dry Ingredients:
Gradually stir in the flour and baking powder. Mix until everything is well combined, then fold in the green onions or chives if desired.
Fill the Muffin Tin:
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature as a savory snack, side dish, or breakfast!
Note: These Grizzly Muffins with Zucchini and Potatoes are hearty, savory, and packed with veggies. The cheese adds richness, making them perfect for any time of day. You can also customize them by adding chopped ham, bacon bits, or even a handful of spinach!
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