1-First, preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil. This sets the stage for even cooking and prevents sticking.

2-Next, grate the zucchini and potato, then squeeze out excess moisture using a clean kitchen towel for that desired crispiness.

3-In a large bowl, combine the grated zucchini, grated potato, 1 cup grated Parmesan cheese, 1/2 cup all-purpose flour, 2 large eggs, 1/4 cup chopped green onions (if using), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Stir the mixture until it’s well combined, but don’t overmix to keep the texture light.

4-Fill the muffin cups about 3/4 full with the batter, then bake for 20-25 minutes until the tops are golden brown. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. For more ideas on baking basics, check out our article on easy baking tips to refine your skills.