Potato and zucchini muffins

The potato and zucchini muffins are very tasty, soft and extremely original to serve to your guests.

Their particular shape remembers the classic American muffins served for breakfast as a sweet note, which are proposed in this case in a decidedly savory salty version, perfect to accompany and enrich a buffet of rustic appetizers or an aperitif.

The preparation is very simple but the final result will be really amazing. In fact, you will get amazing salty muffins.


  • 100 g potatoes
  • 1 cup 00 flour
  • 2 eggs
  • 2 tbsp butter
  • 2 tbsp Parmigiano Reggiano
  • salt to taste
  • pepper to taste
  • 2 courgettes
  • 16 g instant yeast for pies

Potato and zucchini muffins


Start with the zucchini. Deprive them of the ends, wash, dry and then grate them with a grating with large holes. Sprinkle the zucchini with salt and leave to rest for about half an hour and then wring with a cloth so as to remove excess vegetation liquid. In this way, you will have grated zucchini, which are very dry.

After this, clean the potatoes and then boil them in plenty of salted water until the prongs of a fork will fit inside without resistance, a sign that the potatoes are well cooked. At this point, crush the potatoes with a fork or use a special potato masher.

Once warmed, place the potatoes inside a bowl and pour also flour, grated cheese, eggs, melted butter and season with salt and pepper. Mix everything well and add the chopped zucchini. Add the yeast.

Mix everything again to obtain a very homogeneous and compact mixture to transfer into special buttered and floured muffin molds. After this, place the potato and zucchini muffins in a preheated oven at 350°F for about 20-25 minutes or until they are golden on the surface.


Store the potato and zucchini muffins for a maximum of a couple of days in an airtight container in the refrigerator.

Before serving your guests again this preparation, however, heat again in a traditional oven or microwave so that the muffins return warm.

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