Zucchini Hashbrown Muffins are perfect for your weekend brunch or a quick weekday breakfast. Wholesome, nutritious, healthy and the best of all (a quality that does not usually go with aforementioned words), TASTY!
There is always a right way and a wrong way of doing things. Take hash browns for example. You can have a greasy, deep fried, carb-loaded potato (I looove carbs, but I guess it wouldn’t hurt to have them in moderation) hashbrown from a drive through on your way to work OR have these super-light, baked, no carb zucchini hashbrowns made at home using the best of ingredients. The choice is always yours. But, I would like to tell you that if you are having hashbrowns for the first time, please, please go for the light zucchini ones or you will be striking hashbrowns off your list forever.
It so happens, that on our trip to Miami, with a few of our friends, we had a fun day and partied so hard that we missed dinnertime and went to bed hungry. The next day, all of us woke up famished and had very few options for breakfast and one of them was having a hashbrown from the drive-through of a Fast-food giant (name withheld). I do not want to relive the taste and the series of events that followed!
Anyways, that memorable (I will not forget it, will I? :D) experience was the reason I had to tip-toe my way around creating this recipe and I had to make sure I do not use the word hashbrown or zucchini until my husband had tasted it lest he run miles away from it. Both words were forbidden territory until this.
So… whether or not you like zucchini, whether or not you like hashbrowns, whether or not you like food labelled nutritious, this recipe for Zucchini Hashbrown Muffins are sure to win you over!
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