Parmesan Zucchini Muffins with Potato

Instructions:

1. Combine grated zucchini and potatoes in a bowl and sprinkle with salt. Let sit for 5 minutes.
2. Wrap the vegetables in a cheesecloth or kitchen towel and squeeze with maximum force until no more liquid drips.
3. In a large bowl, whisk together the flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, baking powder, and black pepper.
4. Stir in the melted butter and beaten eggs until a thick paste forms.
5. Fold in the squeezed zucchini-potato mixture until just combined.
6. Preheat oven to 400°F (200°C) and lightly grease a 12-slot muffin tin.
7. Divide the batter evenly among 12 slots, pressing down slightly with a spoon.
8. Bake for 22–25 minutes until the tops are mahogany-colored and the edges pull away from the tin.