1-Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.

2-Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

3-In a large bowl, combine the grated zucchini and potato with 1 cup grated Parmesan cheese, 1/2 cup all-purpose flour, 2 large eggs, 1/4 cup chopped green onions (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika; mix until well combined.

4-Fill each muffin cup about three-quarters full with the mixture.

5-Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.