Step 1: Preheat the Oven

• Set your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin tin or line it with paper liners to prevent sticking.

Step 2: Prep the Zucchini and Potatoes

• Grate the zucchinis and potatoes using a box grater or food processor.
• Place the grated vegetables in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as possible. Removing moisture is crucial to prevent soggy muffins.

Step 3: Prepare the Batter

• In a large mixing bowl, add the grated zucchini, potatoes, diced onion, and minced garlic.
• Stir in the flour, freshly grated Parmesan cheese, and baking powder.
• Lightly whisk the eggs in a separate bowl and pour them into the mixture.
• Season the batter with salt and freshly ground black pepper to taste.
• Add ¼ cup of vegetable oil, then gently fold the ingredients until well-combined.

Step 4: Fill the Muffin Tin

• Divide the batter evenly among the 12 muffin cups, filling each approximately ¾ full.
• Gently press down the mixture in each cup to compact it, which helps create a uniform texture.

Step 5: Bake the Muffins

• Place the muffin tin in the preheated oven.
• Bake for 20–25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
• Monitor closely during the last few minutes to prevent overbaking.

Step 6: Cool and Serve

• Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
• Carefully transfer the muffins to a wire rack to cool further.
• Serve warm with a dollop of sour cream and a sprinkle of finely chopped chives for a flavorful finishing touch.